This vibrantly-hued, throw-it-all-in-a-jar-and-shake, Pumpkin Maple Vinaigrette is delicious drizzled over all kinds of autumn salads.
Although fall isn’t officially here yet, glimpses of autumn beginning to appear here there and everywhere. If you’re looking for a delicious way to welcome the new season, this Pumpkin Maple Vinaigrette is 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 response from readers who’ve made them and loved the results. But one interesting comment I got went like this…
“Looks 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. Lot’s of times 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 Southwestern Pumpkin Soup. Are you more of a cookie lover? We’ve got a perfect pumpkin treat for you, our Crispy Chewy Toffee Pumpkin Cookies.
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.
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.
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.
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!
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
Combine all ingredients in a glass jar or container with a tight-fitting lid. Shake, shake, shake until all ingredients are incorporated.
Add the fresh thyme and shake one more time. Store in a covered container in the refrigerator for up to 5 days.
If dressing is not used right away, shake again before using.