I admit, I am not a huge pumpkin flavored “things” fan. I like the smell of pumpkin candles, but that’s about where it ends for me. It seems, though, that every year around this time, pumpkin stuff starts revving up and in an effort to relate to my fellow humans, I tried to come up with something that would both tickle my palate and please the pumpkin fans out there. I do love a good salad dressing, so I devised this one late night in my kitchen a couple weeks back and I actually can say with 100% honesty, that this is one pumpkin thing I do like, even if it pains me to admit after my long standing “hate” of all things pumpkin. My husband, who is a pumpkin fan said it is perfect. He described it as a mix of tangy and sweet.
I really like Spring Mix salad, so it added the right kind of zip to the salad I was having. What is great for this recipe is, it is pretty darn healthy. I did not add any extra sugar and the only sweetner in it is the naturally occurring ones from the apple cider and the small amount of Agave syrup.
If you are looking for a way to incorporate pumpkin goods into everything, why not my Pumpkin Vinaigrette dressing?
Pumpkin Vinaigrette Dressing
- 3Tbsp Pumpkin Puree
- 1/2 Cup Apple Cider (the drink, not the vinegar)
- 1/4 Tsp Pumpkin Pie Spice
- 1/2 Tsp Yellow Curry
- 2 Tbsp Light Agave Syrup
- 2 Tbsp Light Tasting Extra Virgin Olive Oil
- 1/4 C Rice Wine Vinegar
- 1 Tbsp Cider Vinegar
- 1 Pinch of Salt
- 1 Pinch of White Pepper
- Add the Pumpkin puree to a bowl.
- Add in the oils and vinegar and give them a good mix.
- Add in the seasonings and add more to taste.
What is your favorite way to eat pumpkin in the fall?