I know, pumpkins are everywhere right now. And I also know that not everyone likes that. On Friday my BFF from middle school (elementary school?) posted on facebook asking for pumpkin recipes. It was only after I had posted several for her that I realized that she was being sarcastic, and was not actually looking for anything else related to pumpkins! But I do love pumpkin, so I’m going to share a handful of new pumpkin recipes with you this year anyway! (And here’s my roundup from last year.) Sorry Melysa! I have pumpkin muffins, a pumpkin spice latte, and even pumpkin baby food coming up in the next few weeks! Hopefully a no bake pumpkin pie too! But first, this pumpkin vinaigrette!
I made this last week for a teachers’ luncheon at David’s preschool. We had a storybook theme, and each dish tied in to a different children’s book. David has a great book called Sorpresa en el Huerto—The Surprise Garden (we have the Spanish version). The book shows children planting mystery seeds, and then being surprised when they harvest all of the different vegetables. They make a big salad with the vegetables and have a party to celebrate!
I served my salad with pears, apples, cranberries, and shallots, and garnished it with roasted pumpkin seeds. I topped it with a fresh pumpkin vinaigrette—fresh, bright, and delicious! David loves this dressing and had seconds on salad the night we made it at home. This is a great salad to make any time, but it would be especially appropriate for Thanksgiving! Hope you enjoy it as much as we do!
1/3 c pumpkin puree (here’s how to make your own!)
2 T olive oil
2 T apple cider vinegar
2 T orange juice
1 T maple syrup
¼ t garlic powder (or 1 crushed clove of garlic)
salt and pepper to taste (maybe ½ t salt?)
Shake and serve. Store leftovers in the fridge.
Roasted pumpkin seeds
Roasted sunflower seeds
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