Chipotle Pumpkin Vinaigrette
Chipotle Pumpkin Vinaigrette is a smoky, creamy and festive salad dressing. It's colorful and flavorful on a salad for a holiday or for any day. It takes just minutes to prep, then whip up in a food processor. Or if you press your garlic and use your pumpkin seeds as a salad topper, you need only a whisk.
Servings 1 ¼ cups
Ingredients
- ½ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup pumpkin puree canned or homemade
- 2 teaspoons honey or maple syrup
- ½ teaspoon chipotle powder
- 2 cloves garlic pressed (or crushed if using food processor)
- 1-2 teaspoons prepared mustard
- 1 teaspoon dried sage or 1 tablespoon fresh
- ¼ cup pumpkin seeds optional, see note
- ½ teaspoon cumin
- ½ teaspoon sea salt
Instructions
- Food processor option: Place all ingredients into the bowl of the food processor or blender. Pulse until smooth, add more salt to taste
- Whisk option: If you have pressed your garlic and are omitting the pumpkin seeds from the vinaigrette, all the ingredients can be combined using a whisk.
Notes
This dressing remains fairly well emulsified, even at room temperature, when I use honey. With maple syrup as the sweetener the dressing may separate a little faster.
I store any leftover dressing refrigerated in a jar with a lid. Olive oil can become quite solid when refrigerated and make it hard to shake the dressing before serving. Be sure to give the olive oil at least 10 minutes to warm up out of the refrigerator before shaking the dressing for use.