Oil Free Pumpkin Maple Vinaigrette! Got leftover pumpkin? We’ve got just the recipe for you, and it comes together quickly – win, win!
Easy, creamy, and flavorful, this Oil Free Pumpkin Maple Vinaigrette is a delicious hint of autumn vibes in salad dressing form. Drizzle it over mixed greens and roasted veggies for a filling and satisfying meal.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This salad dressing is so tasty! It is the perfect combination of sweet and tangy. We absolutely loved it. Be sure to read the full blog post on whether or not to include the Herbes de Province.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This Oil Free Pumpkin Maple Vinaigrette is a delicious hint of autumn in salad dressing form.
- Hummus: We used our The Best Hummus recipe; however, feel free to use your favorite store-bought or homemade hummus.
- Sweet and Tangy Play: This vinaigrette is a play on sweet and tangy.
- Pumpkin Flavor: Because the sweet and tangy are strong players in this vinaigrette, you will only get a hint of pumpkin flavor.
- Leftover Pumpkin: Have leftover canned pumpkin from another recipes? This is a great way to use up your left over canned pumpkin.
- Herbes de Provence: This is a French seasoning blend often used with poultry. We had family members who absolutely hated it in the dressing while others enjoyed it. If you have it on hand and feel adventurous, remove a small amount of the vinaigrette to a separate bowl and sprinkle in a very teeny tiny bit of the Herbes de Provence seasoning in the dressing, mixing well, then dipping a few pieces of lettuce in to taste test before committing to adding it or to the full amount.
- Salad Ingredients in Photos: Romaine lettuce, ribboned cucumbers, matchstick carrots, shredded purple cabbage, toasted pecans, red bell peppers flowers, pepitas, and Oil-Free Maple Pumpkin Vinaigrette.
- How to Roast Oil Free Brussels Sprouts: See the blog post on How to Roast Oil Free Brussels Sprouts.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This dressing cannot be frozen.
- Canned Pumpkin: We used ½ cup from a 15 oz. can of Libby’s 100% Pure Pumpkin – All Natural – No Preservatives. Feel free to use your favorite brand of pumpkin.
- Dijon Mustard: We used Koops Dijon Mustard. Feel free to use your favorite Dijon mustard.
- Hummus: We used our The Best Hummus. Feel free to use your favorite hummus recipe or store-bought hummus.
- Whisk (or fork)
If you try this fun fall vinaigrette, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Easy, creamy, and flavorful, this Oil Free Pumpkin Maple Vinaigrette is a delicious hint of autumn vibes in salad dressing form.
- ½ cup [canned] pumpkin *
- ½ cup hummus
- ¼ cup + 1 Tablespoons pure maple syrup (+/-)
- ½ cup apple cider vinegar
- 1 Tablespoon Dijon mustard (+/-)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon water (+/-)
- ½ to 1 teaspoon sea salt (+/-) *
- ½ teaspoon Herbes de Provence *
- Place all the Ingredients into a bowl, whisk well to combine.
- Serve on your favorite salad fixings.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 2 cups
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.