This Spiced Pumpkin vinaigrette is super quick and simple to make and will positively transform a bed of greens or a piece of grilled squash into something truly irresistible!
The robust flavors of pumpkin, garlic, cinnamon, nutmeg, ginger and cloves are combined with tangy cider vinegar and punctuated with tarragon. Though it tends to be under-utilized here in the U.S., tarragon is one of the four fines herbes of French cooking. There are at least a couple of species of tarragon but the most prized for culinary use is French tarragon. Its aroma and flavor is reminiscent anise and just a touch of it goes a long way.
This vinaigrette pairs beautifully with a variety of salads, vegetables, squash and even adds a nice touch to grilled chicken.
And using just 1/4 cup of pumpkin puree, it’s the perfect way to use up leftover pumpkin!
Simply combine all the ingredients in a bowl or glass jar and whisk or shake until emulsified. If the vinaigrette is too thick, add a little water and whisk/shake again.
- ¼ cup pumpkin puree
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons water
- 1 tablespoon chopped fresh tarragon
- 1 clove garlic, minced
- 1½ teaspoons pure maple syrup
- 1 teaspoon honey
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Tiny pinch of ground cloves
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Combine all the ingredients in a bowl or jar and whisk or shake until emulsified. If the vinaigrette is too thick, add a little more water and whisk/shake again.
- Will keep up to 4 days in the refrigerator.