Outside my kitchen window, I’m soaking in the fall colors. The trees are ablaze in gold, orange, and a touch of crimson. A gentle rain has knocked more of the leaves on the ground and a small flock of turkeys is strutting by. It’s definitely a gorgeous fall day. And what could be more perfect than to enjoy a touch of pumpkin for lunch today?
This is the first time I’ve ever made a pumpkin salad dressing and I couldn’t be more delighted. It’s easy to whip up in a bowl, it’s creamy, it’s luscious, and yet it’s dairy-free and low in calories. Pair it with a fall or Thanksgiving salad, drizzle it over a baked potato or fries, or add a dollop on top of your next veggie burger or sandwich. We just enjoyed ours with some freshly picked beet greens and Romaine lettuce from the garden. It gave it loads of pizzaz and filled all the diners with delight–which is why I’m calling this recipe “Pumpkin Delight Salad Dressing.”
Pumpkin Delight Salad Dressing
Ingredients
- 1 cup pumpkin puree
- 1/2 cup lemon juice
- 4 tsp maple syrup
- 1/2 cup tahini or thinned nut butter of choice
- 2 tbsp Italian seasoning
- 1/2 tsp basil
- 1 tsp cardamom
- 1 tsp garlic powder (opt.)
- 1/2-1 cup water
Instructions
- Mix the pumpkin puree with the lemon juice and maple syrup.. Blend well.
- Mix in the tahini. If you opt to use an alternate nut butter, mix the nut butter with sufficient water in a small cup or bowl; blend until the mixture is the same consistency as a runny tahini. (I personally used a sunflower nut butter because someone in our family can't handle tahini and it turned out great). Then add to the pumpkin mixture.
- Add the remaining ingredients. Mix well. Add additional water and blend to create the desired consistency. I was aiming for a similar thickness as Ranch dressing. Chill until ready to serve.
