Pumpkin Vinaigrette

11.25.16 / Comment


Celebrate the flavors of fall with this vegan, all natural vinaigrette! Infused with pumpkin, garlic, and apple cider vinegar, this is the perfect topping for your favorite salads. Pumpkins are known as fall’s superfood, and for good reason, as they are full of nutrients, color, and flavor. Pumpkins are filled with carotenoids (the compounds that provide pumpkins with their bright orange color), including beta-carotene, which the body converts into a form of vitamin A for additional eyesight protection. Studies have shown that supplementing with beta-carotene slowed the progression of age related macular degeneration (1), so it’s important to make sure that this carotenoid is present within a daily diet. So try out this zesty vinaigrette on your salad this week–it’s a great way to help your eyesight and tickle your taste buds!

Pumpkin Vinaigrette
Prep time:
Cook time:
Total time:
Serves: 20 tablespoons
  • 1 head garlic roasted
  • 1/4 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sorghum syrup or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ginger
  • 2 tablespoons water (optional)
  • 1/3 cup + 2 teaspoons olive oil
  • Equipment:
  • Aluminum foil or clay cooker
  • Small bowl Whisk
  1. Pre-heat oven to 400 degrees F.
  2. Drizzle two teaspoons of olive oil over each exposed garlic head, and use your fingers to rub the olive oil all over the exposed garlic cloves. Cover the garlic head with aluminum foil or place it in a clay cooker. Cover it and bake for 25-30 minutes, or until the garlic cloves feel soft when pressed.
  3. Combine roasted garlic and pumpkin puree in a small bowl, and mix well.
  4. Add apple cider vinegar, maple or sorghum syrup, Dijon mustard, garlic, salt and pepper. Whisk well to combine. If you like your dressing thinner, add the water and stir or shake until well combined.
  5. Add the olive oil slowly, in a thin stream, whisking continually, so the dressing doesn’t separate.
  6. Serve with your favorite vegetables.
Serving size: 2 tablespoons Calories: 105 calories, Fat: 10 grams, Saturated fat: 1.5 grams, Carbohydrates: 4 grams, Sugar: 2 grams, Sodium: 16 milligrams, Fiber: 0.5 grams, Protein: 0.5 grams, Cholesterol: 0 milligrams
If you decide not to roast the garlic then you can use one raw garlic clove.[br][br]Disclosure: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

(1) Chew, E. et. al. Long-Term Effects of Vitamins C and E, Beta-Carotene, and Zinc on Age-related Macular Degeneration. Sciene Direct. Volume 120, Issue 8, August 2013, Pages 1604–1611.e4.  http://dx.doi.org/10.1016/j.ophtha.2013.01.021

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