Pumpkin Maple Vinaigrette
This Pumpkin Maple Vinaigrette is delicious, especially if you like your salad dressings a little on the sweet side. The maple syrup adds just a little bit of sweetness. Not sugary sweet just natural pumpkin sweet. It’s a great balance between sweet and savory. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 85 |
| Fat: | 7 g |
| Carbohydrates: | 7 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 135 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Calculated per serving. | |
by Beth Chen
Serves: 8
Ingredients
- .5 cup.5 cup.5 cup Pumpkin Purée
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 111 Shallot, minced, or .25 teaspoon Onion Powder
- .5 tsp.5 tsp.5 tsp Salt
- .125 tsp.125 tsp.125 tsp Ground Fresh Black Peppercorns, optional for AIP
- 1 Tbsp1 Tbsp1 Tbsp fresh Thyme, coarsely chopped
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients in the blender.
- Blend until smooth.
- Store in an airtight container in the refrigerator until you are ready to use.
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My Notes:
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