Go Back
Gravel & Dine

Fall Salad with Pumpkin Maple Vinagrette

This simple salad is a great way to use up some turkey day leftovers and recover from any over indulgence. The dressing makes about 4 servings, use as much of the salad ingredients as you need to serve 4.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Ingredients Method

Ingredients
  

  • Vinaigrette:
  • ¼ c pumpkin puree
  • ¼ c apple cider vinegar
  • 2 T maple syrup
  • 1 t Dijon mustard
  • 1 clove garlic minced (roughly if using a blender)
  • ½ t salt
  • 1/8 t pepper
  • ½ extra virgin olive oil
  • 1 ½ t thyme
  • 1 T water as needed to thin
  • Salad:
  • Romaine
  • Red pepper sliced into strips
  • Red onion sliced into strips
  • Honey crisp apple sliced into chunks
  • Honey roasted pumpkin seeds
  • Feta cheese

Method
 

  1. Make the vinaigrette by blending all the vinaigrette ingredients in a small blender. You can also use an immersion blender or whisk everything together (if you whisk the dressing I recommend grating the garlic). The dressing will emulsify and become a little creamy.
  2. Toss the dressing with all the salad ingredients.