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This vibrantly-hued, throw-it-all-in-a-jar-and-shake, Pumpkin Maple Vinaigrette is delicious drizzled over all kinds of autumn salads.
I like to share this Pumpkin Maple Vinaigrette each year in the early fall. It’s one of those seasonal recipes that makes an autumn lunch with friends or a fall dinner party something really special.
Although fall isn’t officially here for a few more weeks, glimpses of autumn are beginning to appear. On a windy day, here in the mountains of North Carolina, leaves drop like snow. And we were sitting on our back porch the other day and Scott noticed the first patch of red in the wooded area behind our home. We’ve even had a few nights where the temperature dropped into the 50’s. So exciting for a girl like me who loves cool temperatures.
This Pumpkin Maple Vinaigrette is a perfect and delicious way to welcome the new season. It’s bursting with fall flavor and never fails to receive rave reviews. And there’s a funny story of how it came into being…
A while back, I shared a recipe for Pumpkin Crumb Muffins. There’s been tons of postive response from readers who’ve made them and loved the results. But one interesting comment I got went like this…
“These muffins look delicious – but what to do with the balance of the can of pumpkin?”
Do you ever have this problem? A recipe calls for a cup (or sometimes even less) of pumpkin puree and you’ve got a decent amount left in the can that’s too good (and too expensive) to toss out. Sometimes when I’m shopping, the only size available is the huge 29-ounce can. Yikes, that really leaves me with a lot leftover!
What to do with leftover pumpkin puree
Libby’s (the experts here in America on all-things-pumpkin) say that the puree is good in the refrigerator for up to a week. They also say it can be frozen up to 3 months (although I think it’s not quite as smooth after freezing).
Other ideas? I thought you’d never ask. I’ve got lots of them – like these Baked Pumpkin Buttermilk Donuts. They’re one of most delicious recipes that’s ever come out of The Café kitchen and my seasoned taste-testers have attested to this.
Another idea is this Pumpkin Buttermilk Pound Cake. It’s a real crowd pleaser and seems to get better and better (if you have any left, that is!). And if you enjoy soup, we love this south-of-the-border-inspired Southwestern Pumpkin Soup. Are you more of a cookie lover? These Pumpkin Shortbread Cookies are easy and so… fun!
Back to the story of how this dressing was inspired… I was thinking about other ways to use up partial cans of pumpkin puree and had the crazy inspiration to try using it in a salad dressing.
This vibrant-hued Pumpkin Maple Vinaigrette is the result and it’s become a huge hit at our house. We’ve been enjoying all sorts of salads with a splash of this amazing dressing over the last week and one evening I drizzled it over grilled chicken for a delicious fall flavor feast.
Simple Ingredients
The star ingredients are pumpkin puree and pure maple syrup. A clove of garlic, a squeeze of Dijon mustard and apple cider vinegar enhance the simple combination. A slow drizzle of extra virgin olive oil is all that’s needed to emulsify and finish it off.
Oh, and lots of fresh thyme leaves, coarsely chopped, adding an extra layer of fresh, fabulous flavor.
What to pair this dressing with…
Try this dressing with simple greens like arugula, butter lettuce or leaf lettuce. It goes great with apples, pears, grapes, dates, raisins, figs, and pomegranates. I love to pair it with walnuts, pecans, pistachios, pine nuts, pepitas, almonds, goat cheese, Feta, Parmesan, Gorgonzola and all sorts of other things. I can’t wait to hear how you serve it!
If you’re looking for a delicious way to celebrate fall, whip up a batch of this Pumpkin Maple Vinaigrette. It won’t take more than 5 minutes and, once you taste it, you’ll be opening up a can of pumpkin just for this dressing! (no worries, remember I’ve got lots of ideas for the rest of the can).
Café Tips for making this Pumpkin Maple Vinaigrette
- Use pure maple syrup, not maple-flavored syrup that’s sold as “pancake syrup” in most grocery stores. Maple-flavored syrup is simply corn syrup with maple extract (usually artificial) added. It won’t give you same delicious flavor as real maple syrup.
- Use a good Dijon mustard. If you can find a brand that’s made in France it’s (most likely) going to be really delicious. I really like the Maille brand.
- I’m not one for a lot of gadgets but a good garlic press is indispensable and saves time in the kitchen. I’ve used a Zyliss garlic press for many years and love the results. I’ve tried other brands but always go back to the Zyliss.
- Don’t skip the mustard, even if you’re not fond of it. Mustard is important in a dressing like this as it acts as an emulsifier, meaning it helps hold the dressing together and keep it from separating.
Want to see this delicious dressing in action? Check out this fabulous fall salad:
This Pumpkin Maple Vinaigrette recipe was originally posted in October 2014. It’s one of those recipes that’s too good to be lost in The Café archives of over 1,000 recipes – so we’ve updated it and spruced up the post and pictures for your dining pleasure. Enjoy!
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An amazingly delicious, vibrantly-hued dressing that pairs well with so many seasonal ingredients. It's also wonderful drizzled over fresh greens of all varieties.
- ¼ cup pumpkin puree
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1 medium clove garlic minced
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
- 1 ½ tablespoons fresh thyme leaves coarsely chopped
- 1 tablespoon water
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Combine all ingredients in a glass jar or container with a tight-fitting lid. Shake, shake, shake until all ingredients are incorporated.
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Add the fresh thyme and shake one more time. Store in a covered container in the refrigerator for up to 5 days.
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If dressing is not used right away, shake again before using.
Ellen says
This dressing is fabulous. Made it and associated Fall Salad for guests who loved it. Used on a similar but less complicated salad two weeks ago and it was perfect complement. Would never have thought to put pumpkin in a salad dressing but it’s a winner.
Chris Scheuer says
Thanks so much, Ellen! It’s a really fun and unusual dressing to serve with fall salads. I’m so happy you enjoyed it!
Rene says
Just made the dressing and it’s amazing!! Can’t wait to have it on my Fall salad tonight!!❤️🎃
Chris Scheuer says
I’m so glad you loved this recipe, Rene! Thank you so much!❤️ Chris
Lynn says
WOW! This vinaigrette is simply divine! So quick and easy to make and store. This is a real keeper! Can’t wait to serve it on our arugula salad with some diced pears and chopped nuts!
Chris Scheuer says
Yum! That sounds like a wonderful salad, Lynn! Thanks so much for taking the time to share your results!
Rose says
Hi Chris, just made this dressing with leftover pumpkin from making your praline pumpkin muffins (which are cooling now and looking scrumptious – will comment there once they’re ready for a taste test!) and it’s delicious! Will definitely make this again Thanks!
Chris Scheuer says
Thanks so much, Rose! So happy you’ve enjoyed this as much as we do!
Patricia Ann Holden says
Chris: Your pumpkin maple vinaigrette is my very favorite salad dressing. I love it!!
Patti
Kerry Anne Reid says
Hi Chris – tinned pumpkin puree is not a sstaple in Australia. Could I steam and puree pumpkin for the same result?
Chris Scheuer says
You could definitely use steamed and pureed pumpkin. Enjoy!
Rose says
Hi Chris, this sounds so yummy. Can’t wait to try it! As for left over pumpkin purée, I freeze mine in 1/2 cup measures using a muffin tin. When frozen, I pop them out of the tin and put the frozen blocks into a ziplock bag. Most recipes call for purée in 1/2 cup measurements (or multiples of) so it’s easy to use up when needed. I agree that it’s not quite a smooth after it’s been frozen, but a good whisking helps and if you’re just using it in muffins or pancakes, the consistency isn’t as much of an issue as it might be for this dressing.
Chris Scheuer says
Great tip, Rose! Thanks for sharing it!
Cindy says
Hello, I just came across this fabulous looking dressing and would like to make it to go on top of the pictured salad. Is there a recipe link for that salad? It seems there might be because of the words: “Want to see this delicious dressing in action? Check out this fabulous fall salad:” but I don’t see a link. Not sure if I am missing something.
I found your site when I was looking for a copycat Panera Autumn Squash Soup recipe. I LOVE that recipe you posted and have made it several times. Thank you so much!
Cindy
Chris Scheuer says
Thanks, Cindy! I have added that link. I thought it was there but I appreciate you letting me know. And so happy you enjoyed the soup!
Claire Van Allen says
Another winner. Loved it.
Judy says
Another winner! It will be a regular around my house!
Susan says
What a great idea! The flavors of fall and dessert but in a salad – what could be better for you and delicious too!
Tricia says
I always have an extra 1/4 cup of pumpkin laying around this time of year – and I’m going to make this ASAP! Beautiful dressing and I can’t wait to taste it. Pinned!
Jenna says
I remember this fabulous dressing from last year Chris, it is so good, I must make it again soon!! Happy Fall!
Liz says
Perfect for all my autumnal salads, Chris! The sweetness and color from the pumpkin is divine!!!
Wendy says
I always keep a few jars of Beechnut Organic “Just Pumpkin” baby food on hand. It has no other ingredients and is just pumping puree. The little glass jar is a bit over 4 oz and I use it in all sorts of things like creme brûlée, oatmeal, etc but never thought of salad dressing. I’m going to try this tonight.
You make the best salads! Many thanks.
Chris Scheuer says
Wonderful idea, Wendy! Thanks so much!
sue | the view from great island says
I just want to come to your house and eat salad, Chris, you make the best dressings, I’m in pumpkin heaven!
Karen says
This looks so yummy! We plan to make it for dinner on Saturday for 80 people. How many servings would your recipe serve?
Chris Scheuer says
Hi Karen, the recipe makes a little over a cup. So, if you allow 2 tablespoons per person, that would be 8 servings per batch. But a lot of people will eat less than that so I would guess if you did the recipe x 6 or 7, it should be plenty for 80 people. Enjoy!
Karen says
Thank you! I am sure this will get rave reviews! ????