In order to make delicious, oil-free dressing, all it takes is a little creativity and some whole foods ingredients. Yesterday, I made a Creamy Dreamy Skinny Pumpkin Rigatoni, but I only used half of the pie pumpkin. In an effort not to waste the other half, I figured I should make something yummy with it today.
So, I decided I would make a Kale Harvest Salad with a Roasted Pumpkin Vinaigrette. With four simple ingredients and a blender, I made a flavorful Roasted Pumpkin Vinaigrette. In fact, I made the salad after the dressings, so I could enhance the flavors in the dressing.
Although I used a pie pumpkin I previously roasted, you can use pumpkin puree as well. First, not only is this dressing wonderful on a salad, it is perfect as a vegetable dip, or a sauce for a potato, or Brussel sprouts. The maple and pumpkin flavors are enhanced by the dijon mustard and apple cider vinegar.
If you a looking for easy, oil-free dressing, try Skinny Roasted Pumpkin Vinaigrette.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂