I’m taking advantage of pumpkin season and embracing the product in all kinds of recipes. This sugar-free pumpkin maple vinaigrette is one of my newest uses for canned pumpkin and one I’ve already made multiple times. I’ve been using it on salads all week long adding slices apples, walnuts, sunflower seeds and shaved carrots to make some yummy bites of food. I made my kitchen sink salad this week and just used this pumpkin salad dressing – so good. This is easy to make and it rich and creamy, a little sweet and a little tangy too. Just perfect for fall.
To get started, gather all your ingredients, and a small food processor or blender. You’ll need measuring spoons and a measuring cup to measure all your ingredients.
When it comes to ingredients, I have chosen to use a sugar-free maple syrup from Maple Grove Farms. It is my go to syrup but feel free to use pure maple syrup. I’ve been trying to eliminate a lot of the extra sugar in my diet and substitute when I can (or when I feel like it). However, there is nothing like a real maple vinaigrette, so if you have it on hand, go ahead and use it. I use fresh thyme in the recipe, but if you don’t have it on hand, dry thyme will work.
To make the vinaigrette couldn’t be easier. Simply add all the ingredients to your mini food processor or blender and process until smooth. About 30 seconds. That’s it. Definitely taste and adjust the seasoning if needed. Add more salt or pepper to taste. Want it sweeter? Add a little more syrup. Want it thinner? Add a little more cider vinegar or a splash of water.
You can pour the vinaigrette in a jar with a lid or into a bowl and cover with plastic wrap. Keep in the refrigerator until ready to serve. It will hold in the fridge for several days (if it lasts that long). Use it on any of your favorite salads.
Other ways to use your sugar-free pumpkin maple vinagrette
This is such a tasty concotion, that I’ve already used it in multiple ways. Obviously, to dress my salads.
But, I also used it as a dip for a platter of veggies at last weekend’s game day event. I find that it thickens up when sitting it the fridge, so it was perfect as a dip. If you were making this fresh and wanted it a little thicker, I’d just add a little more pumpkin puree – a tablespoon at a time until you had the right consistency.
I also tossed a whole bunch of cut vegetables in this sauce and roasted them in a 375 degree oven for 30-35 minutes. Talk about delish…I just finished with a sprinkle of salt and plated them up. So good. Be sure you toss them several times during the roasting time. I used red potatoes, sweet potatoes, mushrooms, carrots, onions and zucchini and they came out nice and soft and brown in spots and had tons of flavor.
Then, on a whim, I used this as a marinade for some skin on, bone in, chicken thighs. And you guessed it, they were fabulous. I just let the chicken take a “bath” in the vinaigrette for about 1/2 hour and then roasted them in the oven for 35-40 minutes. I didn’t wipe off any of the marinade. I left it on and it got nice and carmelized as it roasted and the flavor was awesome. I finished with some kosher salt and pepper and served with my whipped roasted garlic sweet potatoes and some tri-color carrots with orange vinaigrette. Talk about a great fall meal!
No matter how you choose to use this recipe, enjoy it. If you liked it, be sure to leave a rating and comment below. I’d love to hear how you used it when cooking.
If you liked this recipe and are looking for other multi-tasking sauces, be sure to try some of my other favorites:
Sugar-Free Pumpkin Maple Vinaigrette
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup Pumpkin puree
- 2 Tbsp. Apple Cider Vinegar
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp Sugar-free maple syrup
- 1/2 Shallot minced
- 1/4 tsp Kosher Salt
- 1/8 tsp Fresh Ground black pepper
- 1 ½ tsp. Fresh thyme, chopped
Instructions
- Add all the ingredients to the blender and blend until smooth. Taste and adjust seasoning if needed.
- Store in a jar with lid in the refrigerator until you are ready to serve. Use on your favorite salads or as a marinade for poultry or vegetables.
