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)
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.
