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.
Notes
Makes about 1 cup of dressing. About 2 tablespoons per serving.