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Maple Pumpkin Butter Vinaigrette
The combination of maple pumpkin butter with Dijon mustard, apple cider vinegar and shallots yields a wonderful depth of flavor spanning sweet, tangy. Add the olive oil and a perfect dressing for all fall salads is born!
Course Salad
Cuisine American
Total Time 5 minutes minutes
Servings 12 1-tablespoon servings (makes 3/4 cups dressing)
Calories 56 kcal
2 tablespoons Pumpkin Butter 1 teaspoon Maple Syrup 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.
Calories: 56 kcal | Carbohydrates: 0 g | Protein: 0 g | Fat: 6 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 3 mg | Potassium: 19 mg | Fiber: 0 g | Sugar: 0 g | Vitamin A: 260 IU | Vitamin C: 0.7 mg | Calcium: 1 mg | Iron: 0.1 mg