Pumpkin Salad Dressing Recipe (Low Carb)

Pumpkin salad dressing is the best way to upgrade your salads during the fall season. A creamy and tangy pumpkin vinaigrette takes just five minutes to make and will immediately up your salad game! It has the ideal ratio of pumpkin and spice, sweet maple syrup and tangy apple cider vinegar. Enjoy it with my Fall Kale Salad or Brussels Sprouts Slaw with Roasted Butternut Squash or your favorite autumn harvest salad of choice. 

In the last week, I've drizzled this pumpkin salad dressing onto at least three different salads. It has just the right balance of sweet pumpkin, cozy spices and a zippy tang that is equally good tossed into a large salad bowl of slaw or served with a pretty side salad on your holiday table.

When it comes to salad dressings, I get particular.

Making your own salad dressing is always going to taste better than what you'd find at the grocery store.

And when it comes to nutrition, homemade salad dressings win there, too. Many store-bought dressings contain inflammatory oils and hidden added sugars that are not ideal if you're trying to eat clean low carb. 

This pumpkin salad dressing couldn't be any easier to pull together. And while it's technically a vinaigrette, a quick blend (I like to use a stick blender) creates the best consistency. You'll get an emulsified, creamy dressing with a sweet, tangy flavor. 

why this recipe works

I first created this pumpkin salad dressing recipe years ago and instantly fell in love.

It's truly a delicious dressing with layers of flavor, from the pumpkin purée to the spices to the splash of maple syrup and vinegar. 

The dressing on its own can transform an underwhelming salad into an exciting, autumn salad.

I shared the pumpkin dressing recipe in my Fall Kale Salad post (the salad pictured above!). But since the dressing is so versatile, I decided it deserves its very own space here. 

Looking for some more salad inspiration to go with it? Try it with my Brussels Sprouts and Kale Salad or even this Pomegranate Feta Salad with Roasted Broccolini. 

Why you'll love this pumpkin salad dressing:

• It's made with clean, low-carb ingredients. 
• You only need five minutes and a handful of items to make it. 
• This tangy dressing is a great way to use leftover pumpkin purée. 
• It will upgrade any salad situation with a boost of fall flavors, which means it's the perfect way to dress a fresh salad this time of year. 

Did I mention I'm enjoying all things pumpkin this time of year? Yes, that means salads, too. Sweet pumpkin adds a light flavor to this easy vinaigrette and it's a delicious way to enjoy pumpkin season!

the ingredients

To make this maple pumpkin salad dressing, you will need the following ingredients.

• Extra virgin olive oil. The oil base for our vinaigrette. 
• Apple cider vinegar. I like apple cider vinegar for its health benefits, but you can also use a white wine vinegar or champagne vinegar. 
• Minced garlic. A couple of fresh garlic cloves add a light savory note to the dressing. 
• Pumpkin purée. Feel free to use either fresh or canned pumpkin puree. (If you're opening up a can of pumpkin for this recipe, save the leftover pumpkin puree to make a batch of these soft keto pumpkin chocolate chip cookies!)
• Maple syrup or a keto maple syrup. Both are a great sweetener option for the dressing, but you can also sweeten it with stevia, powdered monk fruit sweetener, agave, or liquid allulose. And if you still want that splash of maple flavor, the tiniest amount of maple extract does the trick. 
• Pumpkin pie spice. The usual blend of cinnamon, nutmeg, ginger, and clove give the dressing the perfect spiced flavor.
• Dijon mustard. This ingredient is optional, but it does add a bit more to the dressing.
• Water. One or two tablespoons of water help thin out the dressing.
• Salt. A must! I like to add salt at the end because you can start small and easily adjust it to your personal preferences. 

the recipe

This quick and easy pumpkin salad dressing recipe is like a secret ingredient to making a tasty salad. It's the perfect addition to any fall harvest salad and it couldn't be easier to whip together. 

Here's a look at the process, but be sure to scroll to the printable recipe card at the bottom of the page to view all of the details.

In a large mason jar (or in a bullet blender), add the olive oil, vinegar, minced garlic, pumpkin puree, sweetener, mustard and spices. 

Using an immersion blender or your bullet blender, blend the ingredients together for 10 seconds or so to create an emulsion. 

Taste the dressing and add salt, along with 1-2 tablespoons of water, depending on the consistency you're going for.

Blend again, then taste and adjust with more sweetener, salt, or spices to your liking. Serve immediately with your favorite salad or store in the refrigerator for later use to serve with your favorite fall salads.

Note: If you're not enjoying the pumpkin salad dressing right away, make sure to give it a quick blend right before serving.

The emulsion will break and the dressing will separate as it sits. Blending it again for a few seconds will give you that nice, creamy texture. 

recipe tips

• For a richer pumpkin flavor, you can sauté the pumpkin purée before making the dressing (and make sure it cools completely). I share this method in my Sugar-Free Pumpkin Pie recipe as an option for a different take on the pumpkin pie filling. Cooking the pumpkin purée in a pan for about 5-7 minutes over medium heat caramelizes the pumpkin and gives it a rich depth of flavor. 

• If you don't want to use a blender, you can place the lid on the mason jar and shake it well to mix the dressing. It's a great way to speed up the process and it still makes a yummy dressing, but it will not have the same creamy texture as it does when blended. 

• Store the dressing in an airtight container (like a mason jar) in the refrigerator for up to one week. Make sure to either shake the jar well or blend the dressing right before serving. 

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