Equipment
Ingredients
Base
- 30 g pumpkin seeds, raw, hulled
- 60 g pumpkin puree, unsweetened
- 45 ml apple cider vinegar
- 90 ml olive oil, extra virgin
- 15 ml maple syrup
- 30 ml water, room temperature
Aromatics and Spices
- 1 garlic, minced
- 5 g dijon mustard
- 2 g ground turmeric
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 132 kcal
- Protein
- 1 g
- Carbohydrates
- 3 g
- Fat
- 13 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 154 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 63 mg
- Calcium
- 9 mg
- Iron
- 0.7 mg
- Magnesium
- 24 mg
- Phosphorus
- 49 mg
- Zinc
- 0.3 mg
- Vitamin A
- 58 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.2 mg
- Folate
- 3 mcg
- Water
- 17 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the raw pumpkin seeds in a dry small skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until the seeds are fragrant and begin to pop slightly. Remove from heat and transfer to a cool plate to stop the cooking process. Let rest for 5 minutes.
Combine the cooled toasted pumpkin seeds, pumpkin puree, apple cider vinegar, maple syrup, water, minced garlic, dijon mustard, ground turmeric, kosher salt, and black pepper in the pitcher of a blender.
Blend the mixture on medium-high speed until the pumpkin seeds are completely pulverized and the base is smooth. With the blender running on low speed, slowly stream in the olive oil to create a stable emulsion.
Taste the vinaigrette and adjust the seasoning if necessary. If the dressing is too thick for your preference, pulse in an additional 15ml of water. Transfer to a jar or bottle for serving.
Chef's Notes
- Toasting the pumpkin seeds activates their essential oils, bringing out a deeper, nuttier flavor that beautifully balances the sharp acidity of the apple cider vinegar.
- Black pepper is crucial here; it enhances the bioavailability of curcumin, the active compound in turmeric, making this dressing both highly flavorful and functional.
- The pumpkin puree acts as a fantastic natural thickener and emulsifier, giving the vinaigrette a creamy mouthfeel without the need for dairy or egg yolks.
- This vinaigrette pairs exceptionally well with robust greens like kale or radicchio, roasted butternut squash, and wild rice bowls.
Storage
Refrigerator: 1 week — Oil may solidify; let sit at room temperature for 10 minutes and shake before use.
Troubleshooting
Vinaigrette is too thick
Cause: Pumpkin puree varies in water content and toasted seeds absorb liquid during blending
Fix: Blend in additional water, 15ml at a time, until the desired pourable consistency is reached
Prevention: Start with the baseline amount of water provided in the recipe
Emulsion breaks or separates
Cause: Olive oil was added too quickly or ingredients were too cold
Fix: Add 5g of additional dijon mustard or a splash of hot water and vigorously re-blend
Prevention: Stream oil in very slowly while the blender is running and ensure wet ingredients are at room temperature
Cultural Context
Apple cider vinegar and pumpkin are staple ingredients in North American autumn cuisine, celebrated historically for their storage longevity through winter. This vinaigrette modernizes traditional harvest flavors by incorporating turmeric for vibrant color and earthy depth, reflecting a contemporary approach to seasonal and plant-based eating.
