This quick and easy pumpkin salad dressing is perfect for fall. It has a gentle maple note and pairs beautifully with salads and roasted vegetables. Ready in just 10 minutes.
This maple pumpkin salad dressing is sweet, creamy, and brings a cozy autumn flavor to many dishes. It’s incredibly simple to make — no cooking required — and takes about 10 minutes to prepare. The ingredient list is short and uses items easily found at most grocery stores.
I love serving this pumpkin maple dressing over a fall harvest salad or alongside a plate of roasted vegetables. It’s a favorite for pumpkin lovers and a tasty seasonal switch-up for weekday meals or holiday gatherings.
Ingredient Notes
Maple sugar: Maple sugar lends a subtle, authentic maple sweetness without overwhelming the pumpkin. If you don’t have maple sugar, brown sugar works as a substitute, or omit it if you prefer less added sugar.
Pumpkin: Canned pumpkin puree is convenient and consistent in texture, so it’s my go-to. If you choose to use homemade pumpkin puree, the recipe will still work but may take extra time. Be sure to use pure pumpkin puree — not pumpkin pie filling.
Why you’ll love this dressing
Quick & easy: ready in 10 minutes
Perfect for fall
Few ingredients
Instructions
- Add all ingredients except the olive oil to a blender or food processor.
- Blend on medium speed for about 1 minute until the mixture is smooth and well combined. The dressing will be thick.
- With the blender running on low, slowly stream in the olive oil. After the oil is added, increase to medium speed until fully emulsified. The dressing should not separate.
- Taste and adjust seasoning if desired, then serve over salad or with roasted vegetables. Enjoy!
Leftover storage
Keep leftover dressing in an airtight container (a mason jar or dressing shaker works well) in the refrigerator for up to one week. Stir or shake before using.
Pro Tips
Add the oil slowly: Pouring the oil in slowly while blending helps the dressing emulsify and prevents separation.
Blend, don’t shake: This recipe benefits from blending so the oil fully incorporates. Shaking alone can leave an uneven texture.
If the dressing is too thick: For a lighter vinaigrette consistency, add more olive oil a little at a time until you reach the desired texture.
Helpful tools
A high-speed blender or food processor works best for a creamy texture. Store leftovers in a mason jar or a dedicated dressing shaker.
FAQs
A classic vinaigrette is an emulsion of oil and vinegar, often at a roughly 3:1 oil-to-vinegar ratio, seasoned with salt, pepper, and optional herbs or mustard to stabilize the emulsion.
This pumpkin dressing is great on a fall harvest salad, roasted Brussels sprouts, asparagus, or even spooned over mashed sweet potato.
You may also enjoy
Creamy One Pot Pumpkin Pasta Recipe-
Homemade Creamy Caesar Dressing Recipe
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Easy Honey Dijon Vinaigrette
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Pumpkin Spice Granola
Thanks for stopping by! If you try this recipe, I’d love to hear your feedback in the comments. Follow along on social channels to see more recipes and kitchen experiments.
Homemade Pumpkin Maple Salad Dressing
Ingredients
- 1 cup pumpkin puree
- ½ cup apple cider vinegar
- ⅓ cup maple syrup
- 1½ teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1–2 tablespoons maple sugar (or brown sugar)
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon Herbs de Provence
- 1 cup olive oil
Instructions
- Add all ingredients except the olive oil to a blender or food processor. Blend on medium speed for about 1 minute until smooth and well combined; the dressing will be thick.
- With the blender running on low, slowly pour in the olive oil. Once incorporated, increase speed to medium until emulsified. Taste and adjust seasoning if needed, then serve.
Notes
Leftover storage: Refrigerate in an airtight container for up to one week. Stir or shake before using.
Maple sugar: Substitute brown sugar if unavailable or omit for less sugar.
Thickness: Add more olive oil gradually for a thinner vinaigrette-style dressing.