Pumpkin Spice Vinaigrette
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Updated September 20, 2016
cup canned pumpkin puree
cup extra virgin olive oil
cup apple cider vinegar
tablespoons water (or more, depending on consistency preference)
tablespoon fresh tarragon, chopped
clove garlic, finely minced
teaspoon cinnamon, ground
teaspoon ginger, ground
teaspoon nutmeg, ground
teaspoon black pepper, freshly ground
Combine all ingredients in a bowl or bottle and whisk or shake until emulsified. Keep refrigerated until ready to use.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- A good vinaigrette can go a long way to transforming a dish.
A very long way. Take a simple leafy green salad or some roasted vegetables, slather a little vinaigrette on them, and you’ve just elevated the enjoyability score by 100!
This Pumpkin Spice Vinaigrette is a prime example. With its combination of robust spices, sweet pumpkin and honey, pungent garlic and the mysterious bitter-sweet flavor of tarragon, this vinaigrette has so many layers of flavor that it will keep your taste buds dancing throughout the meal!
Especially perfect on leafy green salads, including arugula, on roasted Fall root vegetables and squash, this quick and easy-to-make vinaigrette is sure to become a seasonal favorite.
The best part? Making it only takes two steps!
Combine all the vinaigrette ingredients in a small bowl or container and either whisk or shake until it’s emulsified. Keep refrigerated until ready to serve.
For more great sauces and condiments, visit Kimberly’s food blog, The Daring Gourmet.