Pumpkin Spice Vinaigrette

Pumpkin Spice Vinaigrette

While out shopping this week I spied bottle of Pumpkin Spice Vinaigrette salad dressing, and I thought it sounded interesting and tasty. A quick scan of the ingredients showed some additives and types of oils that I normally avoid, so I snapped a quick picture of the ingredient list, and planned to make my own at home.

The dressing was hit on the first try – and went well with a salad of greens, cucumbers, red onion, dried cranberries, and left over sliced steak (I didn’t add goat cheese, but I think it would have been great with this).

Here’s the recipe, which will make about 1/2 cup, plenty for a large family-sized salad, or enough for several smaller salads. You can store in the refrigerator for about a week…just bring to room temperature and then shake well before serving.

apple cider vinegar, 1/8 cup (2 Tbl)
walnut oil, 3/8 cup (6 Tbl) – you could also use another nut oil such as pecan, almond, or macadamia here, or even olive oil
2 Tbl pumpkin puree (fresh or canned)
1/4 tsp sea salt
a couple grinds of fresh black pepper
1/2 tsp pumpkin pie spice (or cinnamon if you don’t have pp spice on hand)
dash garlic powder

Whisk all ingredients together well – store in a glass jar in the fridge for one week; best when brought back to room temperature (and shaken) before serving.

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Pumpkin Spice Vinaigrette
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