This Maple Pumpkin Vinaigrette recipe 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, punctuated with tarragon, and sweetened with just a touch of maple syrup. If you don’t have tarragon you can substitute thyme but if at all possible I encourage you try it with the 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 fragrance and flavor is reminiscent anise and just a touch of it goes a long – and delicious! – way.
This Maple Pumpkin Vinaigrette comes together in just 5 minutes and is a great way to use up leftover pumpkin puree!
What to Serve with Maple Pumpkin Vinaigrette
This unique vinaigrette pairs beautifully with a variety of salads. Serve it with your favorite leafy green salads or use it to whip up an autumn-flavored grain salad. Drizzle it over your roasted winter squash or other roasted vegetables like carrots, parsnips, or Brussels sprouts. It’s also excellent served with grilled chicken or pork.
Maple Pumpkin Vinaigrette Recipe
To make this pumpkin vinaigrette simply combine all the ingredients in a bowl or glass jar and then whisk or shake until it’s emulsified. If the vinaigrette is too thick, add a little water and whisk/shake again. Refrigerate and let it sit for at least 2 hours before serving.
Store your vinaigrette in a sealed jar or container in the refrigerator where it will keep for up to 5 days. Before using give it a couple of shakes.
For more homemade salad dressings be sure to try our:
- Ranch Dressing
- Italian Dressing
- French Dressing
- Blue Cheese Dressing
- Thousand Island Dressing
- Asian Salad Dressing
- Russian Dressing
Spiced Maple Pumpkin Vinaigrette
- 1/4 cup pumpkin puree
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons water
- 1 tablespoon chopped fresh tarragon (can substitute thyme)
- 1 clove garlic , minced
- 1 1/2 teaspoons pure maple syrup
- 1 teaspoon honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Tiny pinch of ground cloves
- 1/2 teaspoon salt
- 1/8 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. Refrigerate and let it sit for at least 2 hours before serving. Store in a sealed jar or container in the fridge where it will keep for up to 5 days.Makes about 3/4 cup.
Originally published on The Daring Gourmet November 5, 1015