Try this easy pumpkin vinaigrette salad dressing recipe with the flavors of fresh ginger and maple syrup. Pumpkin is not just for sweet treats like pumpkin muffins, pumpkin cookies, or pumpkin spice coffee. It’s also great with veggies and salad with this savory pumpkin salad dressing that pairs well with a fall salad of lettuce, kale, vegetables, walnuts, and ripe pears, or a spinach or romaine salad.
You may find the flavor of this salad dressing to be a bit addictive! You could also use it as a marinade for grilling tofu, or tempeh, or in a grain bowl with bulgur, wild rice, quinoa, farro, and veggies.
And this dressing just takes just a few minutes to put together.
I like to keep some canned pumpkin in the pantry. Usually, there is also some in a container in my freezer for whenever pumpkin inspiration or cravings strike: smoothies, bread, oatmeal: you name it!
Vinaigrette dressings often include Dijon mustard to help bind the water-soluble (vinegar or citrus juice) and fat-soluble (oil) ingredients together. As the pumpkin is on the thick side and I was using it right after whisking it, I didn’t think this was necessary. But, you could add a teaspoon and see how you like the flavor.
Nutrition in Pumpkin Vinaigrette Salad Dressing
The classic vinaigrette recipe has a ratio of 3:1 oil to vinegar/citrus juice. However, I prefer to make my dressings differently for more nutrient density.
Oil is also naturally high in calories (even if they are from a healthier type of oil with monounsaturated fats, like olive, peanut, avocado, or canola.) With about 120 calories per tablespoon, a recipe with less oil is a lighter choice.
Besides the beta-carotene and phytochemicals in pumpkin, another advantage of making your own salad dressing is that you can minimize the sodium. Stevia could also be substituted for the agave nectar for fewer calories if you wish. I would try a half of a packet.
Ingredient Tips
Pumpkin: use canned pumpkin puree, not pumpkin pie filling. If you would like to use a fresh pumpkin, choose a sugar pumpkin. These are small, round, sweet pumpkins: and cook the pumpkin flesh well first.
Vinegar: any mild vinegar is good for this recipe. I suggest rice wine or apple cider vinegar. White wine vinegar is very light and is a great choice, too. Red wine and balsamic vinegar have more distinctive flavors and are not ideal for this recipe.
Oil: my choice was extra virgin olive oil for this salad dressing. It is high in monounsaturated fats, which are beneficial for heart health. They help to lower the levels of LDL cholesterol: these and polyunsaturated fats are beneficial to promote heart health when replacing saturated and trans fats in the diet, according to this article from the American Heart Association and decades of research following Dr. Ancel Keys’ Seven Countries Study.
Peanut. safflower or canola oil are also high in monounsaturated fats and have a mild flavor which would fit well with this salad dressing.
Maple Syrup or Agave nectar: these are natural concentrated sweeteners. They’re not nutrient-rich but are a vegan choices.
Fresh Grated Ginger: this punches up the flavor of this salad dressing. You can use the same amount of ground ginger if you don’t have it.
Salt: I just used a dash of this for flavor. I use iodized salt for most purposes to help ensure we get enough iodine. I also have a Himalayan pink salt with chili pepper grinder, which tastes great on salads.
How to Make Pumpkin Vinaigrette Dressing
In a small bowl, mix the pumpkin puree with the vinegar, maple syrup, salt, pepper, and ginger well with a whisk.
While whisking the mixture, drizzle in the olive oil slowly until it is combined well. This should emulsify the dressing so the oil and water-soluble ingredients stay well blended.
Storage
Store this in a covered container in the refrigerator for 3-4 days. Take it out a few minutes before using and stir it, because the olive oil may harden in the refrigerator.
You can also store it in the freezer in a freezer-safe container for up to 3 months.
Other Recipes You May Enjoy
- Fresh Tomato Lime Salad Dressing with Cilantro
- Tahini Salad Dressing
- Asian Cabbage Salad with Peanut-Lime Ginger Dressing
- Salad with Beans, Quinoa, Rice, and Pecans and Lemon-Herb Dressing
- Quick Pumpkin and Black Bean Tacos
- 5-Minute Double Chocolate Pumpkin Mug Cake
- Pumpkin Spice Quinoa Waffles with Pecans
Pumpkin Vinaigrette Salad Dressing
Ingredients
Equipment
Method
- In a small bowl, mix the pumpkin puree with the vinegar, maple syrup, salt, pepper, and ginger well with a whisk.
- While whisking the mixture, drizzle in the olive oil until it is combined well.
Nutrition
Notes
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Updated: 9/7/25 Originally published: 10/14/19
I really like the idea of a pumpkin vinaigrette, especially with the autumn approaching, when pumpkin dishes are a must. I think I have a can of pumpkin puree, so I will try this out.
This dressing sounds really tasty. I’ve never thought to use pumpkin puree in a salad dressing and I also love the ginger in it!
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