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+ servings
Pumpkin salad dressing in a small glass pitcher with wedges of salad and salad toppings next to it.
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Fall Harvest Pumpkin Salad Dressing

A fall inspired salad dressing made with pumpkin puree, apple cider vinegar, and maple syrup. The best addition to any salad!
Course Dressings, Salad, Sauce
Cuisine American
Diet Gluten Free, Kosher, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 84kcal
Cost $10

Equipment

Ingredients

  • ½ cup canned pumpkin puree
  • ½ cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon shallot minced
  • 1 teaspoon honey dijon mustard
  • ½ teaspoon cinnamon
  • 1 teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil

Instructions

  • Combine all ingredients, besides olive oil in a medium-sized mixing bowl.
  • While whisking, slowly pour in the olive oil until thick and fully combined.
  • Allow to sit for at least 10 minutes before serving with my fall cobb wedge salad or your favorite fall salad!

Storage

  • To store: Store pumpkin salad dressing in an airtight container in the refrigerator up to 1 week.
    To freeze: Freezing is not recommended.

Notes

  1. Use pure maple syrup, instead of syrups with high fructose corn syrup, for the best flavor.
  2. This recipe makes 1 ½ cups of salad dressing, about 8 to 12 servings.
  3. Store this dressing on the side of your salads until ready to eat to preserve the freshness of your salad. 

Nutrition

Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 151mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2389IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg