Pumpkin Vinaigrette Recipes

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PUMPKIN SEED VINAIGRETTE

Provided by Dena Kleiman

Categories     condiments

Time 20m

Yield 3/4 cup

Number Of Ingredients 7



Pumpkin Seed Vinaigrette image

Steps:

  • Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
  • Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
  • Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.

Nutrition Facts : @context http, Calories 1158, UnsaturatedFat 92 grams, Carbohydrate 15 grams, Fat 114 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams

1 cup shelled pumpkin seeds, raw
4 tablespoons pumpkin puree, fresh or canned, without sugar
1/4 teaspoon minced garlic
1/2 teaspoon turmeric
1/2 cup plus 2 tablespoons apple cider vinegar
1/2 cup safflower, walnut, peanut or olive oil
Salt and freshly ground black pepper to taste

PUMPKIN VINAIGRETTE

Here's an unusual pumpkin salad dressing. I have had this on salad that I have topped with roasted pumpkin and sliced steak. I have also used this as a marinade for chicken breast.

Provided by MARIA MAC

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 7



Pumpkin Vinaigrette image

Steps:

  • Combine all ingredients except the olive oil into a
  • small bowl. Whisk well. Add olive oil and whisk
  • until incorporated. Makes 1 cup.

Nutrition Facts : Calories 507.3, Fat 54, SaturatedFat 7.5, Sodium 1164.9, Carbohydrate 7.8, Fiber 0.2, Sugar 5.9, Protein 0.4

1 garlic clove, minced
1 teaspoon honey or 1 teaspoon maple syrup
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons pumpkin puree
2 tablespoons rice vinegar
4 tablespoons extra virgin olive oil

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