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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.
This delicious Pumpkin Maple Vinaigrette is a perfect way to say "Hello Fall!". It's one of those seasonal recipes that makes an autumn lunch with friends or a fall dinner party something really special.
Fall in love with fall flavors
Beautiful glimpses of autumn have taken over our little corner of the globe. On a windy day, here in the mountains of North Carolina, leaves drop like snow. More and more patches of crimson and gold are magically appearing in the wooded area behind our home. We've even had a few nights where the temperature dropped into the 30s. I love having changing seasons to keep life in general as well as our culinary world interesting and exciting.
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...
The inspiration
A while back, I shared a recipe for Pumpkin Crumb Muffins. There's been lots of positive feedback from readers who've made them and loved the results. But one interesting comment got me thinking...
"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 - that really leaves me with a lot left over!
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 for 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 Crispy Chewy Toffee Pumpkin Cookies. With crisp edges and chewy, buttery, toffee-studded centers they're truly a cookie lover's dream come true!
Another idea is this Copycat Trader Joe's Pumpkin Cranberry Crisps recipe! These crackers are sold in gourmet shops for a small fortune but they're much easier than you think and actually taste better!
Pumpkin salad dressing???
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 the same delicious flavor as real maple syrup.
- Use a good Dijon mustard. 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 Zyliss.
- If you're in a huge hurry, this garlic paste is a great way to save time. I'm not a big fan of garlic in a jar but this stuff is simply pureed garlic and can be a lifesaver on those busy days.
- 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. Honestly, you won't even know there's mustard in here with all the other delicious flavors.
Want to see this delicious dressing in action? Check out this fabulous fall salad:
Thought for the day:
The Lord is a refuge for the oppressed,
a stronghold in times of trouble.
Those who know your name trust in you,
for you, Lord, have never forsaken those who seek you.
Psalm 9:9-10
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
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
- 1½ 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.
vivian says
This is a wonderful dressing, that we really enjoyed on a salad of spinach, toasted pecans, goat cheese, red grapes and honeycrisp apple slices. Thank you for a delicious and different way to enjoy salad
Robin says
Thank you for getting back to me so quickly on my question. This dressing was amazing! I made it for a salad on Thanksgiving: mixed greens, pomegranate, pears, apple, craisins, bleu cheese, bacon, flax seed, toasted pecans, then tossed the turkey right on top. So delicious and so much lighter than the typical Thanksgiving sides. I will be making this dressing again for sure, and I am usually an EVOO/lemon juice girl. Can't wait to try your other recipes!
Chris Scheuer says
Oh, I want some of your salad, it sounds WONDERFUL!!
Shauna says
Where have you been all my life??? I just made this pumpkin vinaigrette and immediately made another batch! Yes, its that good!! I am making salmon tomorrow night for Sunday dinner and this would make an amazing sauce/glaze to go over the top. I cant wait! Thanks for sharing:)
Chris Scheuer says
You are so sweet Shauna, thank you. I'm so happy you like this. Yes, it would be quite wonderful on salmon, what a great idea!
Sandra says
I can imagine that this will have as many pins as the Pumpkin Muffins!
Kiran @ KiranTarun.com says
I want to drizzle everything with this vinaigrette!! Delicious 🙂
Vicki Bensinger says
Wow Chris this dressing sounds so unique. I will definitely try this with some leftover pumpkin I have. Great idea plus lots of creative recipes. I dont recall seeing your pumpkin muffin recipe but will check it out.
easyfoodsmith says
This is new to me. The pumpkin vinaigrette sounds so good. Can't wait to try this.
Lynn says
Sounds like a nice dressing Chris, beautiful color too:@)
Mary Hirsch says
Oh, man, you are making my Life very difficult. Today I made a Tea Bread for a cooking club to which I belong. I chose to make this recipe because I would have a cup of pumpkin purée left over. With my leftover cup of pumpkin purée, I am going to make the Pumpkin Muffins. Now you make my Life difficult by posting the many other alternatives. And, of course, I've never turned my back on a good doughnut. You know what? I love anything with pumpkin. Pumpkin Purée is not an expensive item so I am just going to go crazy and make what I want when I want. (I do agree, frozen canned pumpkin purée is not wonderful.)
Kathy says
I always have leftover pumpkin in my fridge this time of year! I’ll have to give this a try…sounds luscious! I’ve made pumpkin muffins with streusel topping before…they are a wonderful breakfast treat! No wonder they are so popular!
Kim - Liv Life says
We are pumpkin fans all year round, and I'm loving all the pumpkin ideas that come this time of year!! I've never thought to put the pumpkin in a vinaigrette... but how good would this be over a salad with roasted butternut squash?? And quinoa?? Oh ...!! I'm intrigued!!
Debra says
I seem to never have leftover pumpkin ---I always use it in something. I just check out the crumb muffin recipe.
Theresa @DearCreatives says
Hi Chris, I had to drop by to say hi and compliment you on your amazing vinaigrette recipe. Of course I'm going to pin & try it! I just love fall & trying new recipes. But, have to admit I don't like pumpkin pie, so anytime I see pumpkin in other recipes I'm all for it. PS. that curried pumpkin soup looks pretty yummy too!
Catherine says
Beautiful pumpkin recipes. Lovely photos too. Have a beautiful weekend Chris. Blessings, Catherine
Liz says
OK, you've convinced me that I must make your pumpkin muffins. And I love the sound of this salad dressing...the perfect mix for a fall salad 🙂 Always something yummy happening in the cafe!!!
Maureen | Orgasmic Chef says
It's going to be a bit over 82 degrees here on a beautiful Saturday morning. With summer nearly here, it's tough to think of pumpkin until I see these delightfully American goodies. Then all I want is to crank up the oven in spite of the heat and start baking.
Vicki v says
I've got everything I need for this and will make it tomorrow.
Laura (Tutti Dolci) says
This is the perfect vinaigrette, love the fall flavors!
Ginny Hartzler says
EVERYTHING here looks good, especially the donuts! And the colors are so deeply rich...
Sophia @ NY Foodgasm says
Damn Chris this looks GREAT! Absolutely LOOOOVE it! Perfect for fall! Beautifully executed too!
Christiane ~ Taking On Magazines says
I just made something that only used a quarter cup of pumpkin so this is VERY timely for me! Thank you. I love the vibrant, rich color of your vinaigrette, Chris. It looks and sounds absolutely delicious.
kim says
This vinaigrette (as well as your other pumkin recipes) is really tempting! I have to prepare myself some puree with my pumkins:)
Madonna/aka/Ms. Lemon says
Haha, I am just getting ready to post about what to do with extra pumpkin. I love what you have done.
I was just debating if I should buy a donut pan. I would like one, but I am afraid.
Monique says
Perfect for TG..ours is before yours..Aprreciate this!
Angie@Angie's Recipes says
I just made a batch pumpkin dressing too! I made mine with balsamic blanc though. Have to try yours with cider soon.