This Toasted Pumpkin Seed Vinaigrette is a simple and basic vinaigrette made special with toasted pumpkin seeds and fall spices. Perfect for adding a light fall flavor to all your salads.
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How should I use this vinaigrette?
This dressing is great on green salads, vegetables, and many fruits. It can also be used as a marinade.
What is homemade vinaigrette?
Homemade vinaigrette is a simple way to make a salad into something special. And homemade is not only way tastier, but super simple to make.
Mixing oil with something acidic such as vinegar or lemon juice makes basic Vinaigrette. The dressing can be changed up by adding different oils, herbs, spices, or mix-ins. I’ve made the basic vinaigrette into a lovely fall spiced dressing by mixing the oil, the spices, and a little bit of toasted pumpkin seeds.
Make this in a jiffy, and keep it in your fridge
Homemade vinaigrette keeps for a week or two in the fridge, so it’s worth the 5 minutes it takes to mix it up.
Can I use the pumpkin seeds from my kid’s jack-o-lantern?
No, please don’t use the pumpkin seeds you take out of your jack-o-lantern. Those ones still have a shell on them. They look like these.
Instead, the pumpkin seeds you want to use in this dressing are shelled or hulled and raw and will have a green color to them. Like these ones.
Of course, you could shell the pumpkin seeds from the jack-o-lantern, but that would be more work than I’d want to do. So, do yourself a favor and just get a bag of shelled raw pumpkin seeds at the store.
Oh, and if all you can find is toasted salted pumpkin seeds, feel free to use those. Simple skip the toasting step, and omit the salt from the dressing.
What kind of oil should I use?
I have found that some oils will solidify in the fridge. Olive oil tends to harden when stored in the fridge. I typically like to use grapeseed oil for dressings, as it won’t solidify.
You can use other oils for this dressing if you like. Walnut oil will add a lovely nutty flavor to the dressing.
Like I said above, using different oils, herbs, spices, or mix-ins can change basic vinaigrette. If you want to make this dressing, but don’t care for turmeric, feel free to leave it out. Or, maybe you like cumin, a lot! Feel free to add a bit more to the dressing. Make it special, make it your own.
By the way, I’m not typically a fan of turmeric in food, but I think it works really well in this dressing. It has a warm toasty flavor that mixes well with the other fall flavors.
Other fabulous homemade salad dressings
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Toasted Pumpkin Seed Vinaigrette Recipe
Toasted Pumpkin Seed Vinaigrette
- ½ cup shelled raw pumpkin seeds
- ½ cup white wine vinegar
- 2/3 cup oil
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- ½ teaspoon sugar
- Preheat oven to 325° F. Spread pumpkin seeds out flat on a baking sheet, and bake until fragrant and lightly toasted, 3 to 5 minutes. Allow toasted pumpkin seeds to cool.
- In a small jar or mixing bowl, add all ingredients and whisk vigorously with a small whisk or a fork until the dressing is emulsified (or well combined).
- Toss vinaigrette over green salads, vegetables, fruits or used it as a marinade.
Makes about 1 cup of dressing. About 2 tablespoons per serving.