Pumpkin Maple Vinaigrette
Light but flavorful and super speedy, this versatile dressing makes great use of leftover canned pumpkin and might just become a new favorite!
Ingredients
- ¼ cup 100% pure pumpkin puree (not pumpkin pie filling)
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1½ teaspoons Dijon mustard
- 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
- ½ teaspoon kosher salt and several grinds of the pepper mill
Instructions
- Combine all of the ingredients in a glass jar or container with a tight-fitting lid. Shake until the ingredients are blended and the dressing appears thickened and slightly creamy. Alternatively, whisk all of the ingredients together in a small bowl.
- Store in a covered container in the refrigerator where it will keep for approximately one week. When cold, the oil will solidify; simply allow the vinaigrette to sit at room temperature for several minutes and then shake again before using.
Notes
- For best flavor, I recommend using pure maple syrup as opposed to pancake syrup.
- Be sure to use the Dijon, even if you aren’t a mustard fan. In addition to boosting the flavor without tasting overtly of mustard, it acts as an emulsifier, allowing the water and oil particles to bond and create a thicker, creamier dressing. I keep a jar of good old Grey Poupon in my fridge; Maille is another fine option.
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