Pumpkin Maple Vinaigrette (dairy-free)
You will never use any other dressing this fall after making this Pumpkin Maple Vinaigrette. Ready in a few minutes, this sweet and savory dressing has a delicious fall flavor that is perfect for salads of this season.
Servings: 6 servings
Calories: 129kcal
Equipment
- 1 mason jar with lid
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons pumpkin puree *Use canned pumpkin
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- sea salt to taste
Instructions
- Place all of the ingredients into a mason jar. This includes pumpkin puree, olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt.
- Secure the lid and give it a good shake. Alternatively, you can whisk everything until smooth.
- Serve it immediately or store it in the fridge. *The dressing can sit out for about an hour before serving.
Notes
Storage:
Store leftovers in a mason jar with a lid and in the fridge for up to five days.
The dressing may harden while in the fridge. Simply place the mason jar out on the counter to defrost for an hour, and give it a shake or defrost in the microwave.
Tips + Modifications:
Use a mason jar to whisk all the ingredients together. This makes the dressing both easy to mix and store.
If the vinaigrette firms up in the fridge, let it sit at room temperature for about an hour or warm it slightly, then give it a good shake or stir before serving.
Don’t have apple cider vinegar? Try red or white wine vinegar instead. Each gives the vinaigrette a different brightness and tang.
Nutrition
Serving: 0.25cup | Calories: 129kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 11mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 1168IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.2mg