You’ll never return to store-bought salad dressing after whipping up this Maple Pumpkin Butter Vinaigrette. Ready in five minutes, this sweet and tangy dressing has a wonderful depth of flavor perfect for the deeper flavored salads of autumn.
I am SO excited to share a new salad dressing with you today and my very favorite new salad! I literally could eat this salad for every meal, day after day. In five minutes you can shake up this Maple Pumpkin Butter Vinaigrette in a jar and two more minutes be eating this fall salad I love!!
The change of seasons brings deeper signature flavors we all notice. Deeply sweet winter squash, crisp apples, earthy greens and spices that seem inextricably tied to fall. I’ve found myself eating salads daily. Not the light, playful refreshing salads of summer but flavorful mixes of fruits and vegetables. Peppery greens like arugula, slices of pear, pecans (candied and plain), bits of strong-flavored cheeses like blue.
I get bored of salad dressings and am usually on the hunt for something new and always homemade. With the onset of pumpkin-everything online I’ve been playing in my kitchen to come up with a dressing partner for these yummy fall salads.
Maple Pumpkin Butter Vinaigrette is my current favorite. Pumpkin butter is one of those foods that I liked the idea of for some time but candidly had no idea how to use it really. I probably began to love it when making a Baked Brie with Maple-Pumpkin Butter, Honey, Marcona Almonds and Pepitas appetizer a few years ago. It opened my mind to ways to use it in the mix of seasonal flavors to make some exciting new recipes.
This simple vinaigrette is a wonderful mix of sweet and tangy flavors that is an exciting dressing for fall’s greens. The salad I’ve been loving is a bed of Spring Mix greens with some sharper flavored greens such as frisee or baby chard in the mix, a handful of pecans and apple slices. A drizzle of the Maple Pumpkin Butter Vinaigrette and it’s pure heaven! Trust me, you’ll love it all fall long.
Maple Pumpkin Butter Vinaigrette
- 2 tablespoons Maple Pumpkin Butter (I used Sprouts brand but any brand will do)
- 1 medium Shallot , diced
- 1/4 cup Apple Cider Vinegar
- 1/3 cup Olive Oil
- 1/2 teaspoon Dijon Mustard
- Kosher Salt and fresh Black Pepper to taste
- Add all ingredients to a jar with lid, seal, shake vigorously to fully combine. Alternatively the dressing may be combined in a blender to fully emulsify. Store extra dressing sealed in the refrigerator.
If you are in the mood for pumpkin, you might enjoy this…..