North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Maple Pumpkin Seed Vinaigrette



For each season I like to create new flavor profiles for a variety of green salads, and for this fall I decided on a maple pumpkin seed vinaigrette.

A few favorite ingredients that I like to toss in the bowl are fresh spinach, apples, candied walnuts, leafy spring mix, baby heirloom tomatoes, dried cranberries, Hydro Bibb (living Bibb lettuce) pine nuts, fresh berries, pears and Oregon blue cheese. All of these elements add layers of tastes and complement the maple pumpkin seed vinaigrette.

These are just a few thoughts on how I use the maple pumpkin seed vinaigrette. You may have a favorite salad in which this vinaigrette would be a great addition of flavor.


Maple Pumpkin Seed Vinaigrette

makes about one quart


¼ cup maple syrup

1 cup pumpkin seed pepitas (shelled pumpkin seeds)

¼ cup champagne vinegar

¼ cup honey

¼ cup dijon mustard

1 cup apple juice

1 cup canola olive oil blend

4 dashes tabasco

2 garlic cloves

1 teaspoon black pepper

Salt to taste


Use a blender and add maple syrup, honey, Champagne vinegar, Dijon, apple juice, garlic and add ¾ cup pumpkin seeds (reserve ¼ cup of pumpkin seeds for later).

Blend on low until smooth.

Slowly add canola olive oil, and whisk in tabasco, black pepper and the remaining pumpkin seeds.

Salt to taste.


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