Pumpkin Maple Vinaigrette
Yield: 1 scant cup
Light but flavorful and super speedy, this versatile dressing makes great use of leftover canned pumpkin and might just become a new favorite!


  • 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


  1. 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.
  2. 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.


  • 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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