Pumpkin Maple Vinaigrette

1. 1

   Combine pumpkin puree, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper in a medium size bowl or a glass jar. Whisk well to combine.

2. 2

   Add olive oil slowly, in a thin stream, whisking continually. (It's important to add the oil very slowly or the dressing will separate.)*

3. 3

   Add the fresh thyme and stir well. Store in a covered container in the refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.