Looking for that perfect, easy salad to make on Thanksgiving? You have come to the right place! Pumpkin puree + tasty herbs make this Oil-Free Pumpkin Vinaigrette a healthy, no-fuss addition to your Thanksgiving meal. Just 6 simple, plant-based ingredients shaken up in a jar and drizzled over your favorite greens!
The star ingredient of this vibrant dressing is the pumpkin puree π§‘.Β The pumpkin puree is perfectly paired with herbs, apple cider vinegar, garlic, and finished off with a dash of mustard π! What makes this dressing even better is that it can be tossed with any of your favorite salad greens.Β Above all, it is completely oil-free and you will never ever miss the oil.Β I like to keep it simple with some sliced red onions, lettuce, and cucumbers.Β Whatever you do, don’t skip the mustard.Β Even if you are not a huge mustard fan, this dressing is not the same without it, trust me here.
If you are looking for an outrageously delicious way to wow your friends and family at Thanksgiving, be sure to drizzle your Oil-Free Pumpkin Vinaigrette over Air-Fried Roasted Pumpkin, YUMMY!
Not so sure about oil-free salad dressings? Start here with myΒ Guide to Oil-Free Cooking.Β Salads don’t need oil to be awesome! I compiled a list of all of my favorite oil-free dressings right here.Β Perfect for autumn or any time of the year!
Oil-Free Pumpkin Vinaigrette
6 simple ingredients shaken up in a jar is all it takes to make this Oil-Free Pumpkin Vinaigrette! Healthy + plant-based + full of all the fall flavors!
Ingredients
- 1/2 cup pumpkin puree
- 2 tbsp apple cider vinegar
- 1 cup water
- 1 tsp salt + black pepper
- 2 tsp garlic powder or granules
- 1 tbsp mustard
- 1 tsp thyme
Directions
- Step 1 Combine all dressing ingredients in a glass jar with a tight fitting lid.
- Step 2 Shake until fully combined. Set aside.
- Step 3 To Make Into A Salad:
- Step 4 Arrange all vegetables in 2 bowls as a base. Layer on top the roasted pumpkin, toasted quinoa. Drizzle the pumpkin vinaigrette on top of each salad when ready to eat. Salad can be made and assembled ahead of time, stored in the refrigerator until ready to be dressed and eaten.
- Step 5 Store leftover dressing in a glass jar with a tight fitting lid for up to 7 days. Enjoy!
β€Did you make this Oil-Free Pumpkin Vinaigrette? Love it? Leave a rating + a comment below!
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