If there’s one sauce I won’t stop recommending that you try this fall, it’s this pumpkin vinaigrette salad dressing.
Heck, you can even have it all season long because it is THAT GOOD.
Plus, it is super easy to make and a great way to use up any leftover pumpkins sitting around your house.
The warm, pumpkin-spiced flavors of this dressing perfectly complement any fall salad, adding a cozy feeling to your meals.
Whether you drizzle it over a crunchy salad or use it as a dip for roasted veggies, this pumpkin vinaigrette is sure to become a kitchen staple.
Trust me, once you try it, you’ll be hooked!
Ingredients for Pumpkin Vinaigrette Dressing
Pumpkin puree: For the best flavor, you can use fresh, homemade pumpkin puree or canned pumpkin puree for convenience. The decision is yours, but either works great.
Apple cider vinegar: This adds acidity that balances the sweetness of the pumpkin and maple syrup. You can substitute it with balsamic vinegar or lemon juice.
Maple Syrup or Honey: To give the vinaigrette sweetness.
Olive oil: I recommend using extra virgin olive oil
Coconut aminos: It adds a subtle umami flavor to the dressing without overpowering the other ingredients. Plus, it is soy-free.
Dijon mustard: It helps to emulsify the dressing, which means it binds the oil and vinegar together to create a smooth mixture. Without it, the oil and vinegar would separate, resulting in a less creamy dressing. So, I highly recommend you don’t skip it.
Spices: I used ground cinnamon, ground allspice, black pepper, and salt to taste.
Water: To thin the dressing as needed.
How to Make Pumpkin Spice Vinaigrette Dressing
This pumpkin vinaigrette salad dressing comes together in a single step and takes roughly 5 minutes to prepare.
Follow these instructions to ensure a great-tasting sauce.
Step 1: Combine all the Ingredients
In a medium bowl, combine the pumpkin puree, apple cider vinegar, maple syrup, olive oil, and coconut aminos. Whisk until smooth and well blended.
Add the Dijon mustard, cinnamon, allspice, black pepper, and salt. Continue whisking until thoroughly mixed.
If the dressing is too thick for your liking, gradually add water, a tablespoon at a time, until you reach the desired consistency.
Taste the vinaigrette and adjust the seasoning if needed, adding more salt, pepper, or maple syrup based on your preference.
Pour the finished dressing into a jar or bottle, and store it in the refrigerator until you’re ready to serve.
Serving Suggestions for Your Pumpkin Vinaigrette Salad Dressing
This Spiced Pumpkin Vinaigrette dressing is versatile and can be used in various dishes. Here are some ways that I like to incorporate this sauce:
Fall Salad: Drizzle the vinaigrette over a salad with roasted butternut squash, dried cranberries, toasted pecans, and mixed greens for a warm fall flavor.
Grain Bowls: The dressing can be used on grain bowls with quinoa, farro, or wild rice to add a rich, tangy flavor that complements roasted vegetables and protein.
Marinade: Marinate chicken or tofu in the vinaigrette before grilling or roasting to infuse your dish with a unique, seasonal taste.
Dipping Sauce: Serve the vinaigrette as a dipping sauce for oven-roasted root vegetables like sweet potatoes, carrots, or parsnips.
Sandwich Spread: Spread the vinaigrette on sandwiches for an extra layer of deliciousness and a hint of autumn spice.
How to Store Your Pumpkin Vinaigrette Dressing
Store your Pumpkin Spice Vinaigrette fresh in an airtight container, such as a glass jar or a sealed bottle.
Place the container in the refrigerator, where the dressing will stay fresh for up to one week.
Before using, give it a good shake or stir, as the ingredients may naturally separate over time.
If the dressing thickens too much in the fridge, you can thin it out with water or extra olive oil before serving.
Spiced Pumpkin Vinaigrette Salad Dressing
Ingredients
- ¼ cup pumpkin puree
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup - or honey
- 2 tbsp olive oil - extra virgin
- 1 tbsp coconut aminos
- 1 tsp Dijon mustard
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp black pepper
- 1 pinch cayenne pepper - optional, for a bit of heat
- ¼ tsp salt - or to taste
- 2-3 tbsp water - to thin, as needed
Instructions
- In a medium bowl, whisk together the pumpkin puree, apple cider vinegar, maple syrup, olive oil, and coconut aminos until smooth.Add the Dijon mustard, ground cinnamon, allspice, black pepper, and salt. Whisk until fully combined.If the dressing is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or maple syrup to suit your taste.Transfer your pumpkin vinaigrette salad dressing to a jar or bottle and refrigerate until ready to use.
