Chipotle Pumpkin Vinaigrette is a smoky and creamy dressing that is colorful and flavorful on a salad for a holiday or for any day. It takes just minutes to prep, then whip up in a food processor. Or, if you press your garlic, you need only a whisk.
How do you add a smoky flavor to a sauce?
I adapted this recipe from a dressing that got its smokiness from liquid smoke. Unfortunately, liquid smoke doesn’t agree with me! I don't know if any of you have that problem - it means I can't buy most barbecue sauces off the shelf.
But fortunately, chipotle chile powder and I do just fine. The chipotle powder is a tremendous improvement over liquid smoke in all ways. It’s not so strong in this dressing that you get the feeling that it can only go on Mexican-themed salads, either.
If you don't have chipotle powder but have the liquid from canned chipotle chiles, a teaspoonful of the liquid should add a similar flavor. And if you CAN tolerate liquid smoke, a couple of drops is enough.
What is chipotle?
Chipotles are smoke-dried ripe jalapeno peppers. Their use dates back to the Aztecs, and the word itself comes from their language, Nahuatl.
If you think you don't know any other Nahuatl words, you do, in the form of "avocado" which comes from the word ahuacatl. And if you speak any Spanish you know it transformed the word into "aguacate".
How to make chipotle pumpkin vinaigrette
Like my pumpkin pancakes, this is a great recipe to use up a small quantity of leftover pumpkin puree, but you may find reasons to roast squash just to make the dressing. I first made it to go on a salad using roasted delicata squash (recipe coming soon) to bring out delicata’s mild flavor - and we enjoyed the dressing so much I thought it should have its own post.
There are two versions of this dressing, both good, though we like version #2 best.
- Version #1: With pumpkin seeds - ingredients pictured here.
For version #1 you need a food processor or some other way to grind the pumpkin seeds. The dressing has more texture and is slightly darker than version #2. For version #1 you can skip pressing the garlic and just peel and chop it, too - the food processor will handle it.
Version 2: no pumpkin seeds. This makes a smoother, more golden and more pourable dressing - see in the "pour" shot below.
Trust me, both are good! To keep the pumpkin seed nutrition thing going with Version #2, we sprinkled the pumpkin seeds on top of the salad for crunch.
It's worth noting that the white wine vinegar is pleasant in this dressing without being too tart, but you could use apple cider vinegar if you like its more acid flavor.
Whichever version you make, I hope you find the vinaigrette as delicious and festive as we do. Both versions coat the greens and other salad ingredients well and have a lot of flavor without being too tart or oily.
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram and pin to Pinterest. I’d love to see what you come up with. Thank you so much!!
Beth
Other recipes you may enjoy
Baba Ghanoush Dip and Salad Dressing
Creamy Avocado-Lime Guac Dressing
Herbed Balsamic Honey Vinaigrette
Lemony Garlic-Mustard Vinaigrette
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Chipotle Pumpkin Vinaigrette
Ingredients
- ½ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup pumpkin puree canned or homemade
- 2 teaspoons honey or maple syrup
- ½ teaspoon chipotle powder
- 2 cloves garlic pressed (or crushed if using food processor)
- 1-2 teaspoons prepared mustard
- 1 teaspoon dried sage or 1 tablespoon fresh
- ¼ cup pumpkin seeds optional, see note
- ½ teaspoon cumin
- ½ teaspoon sea salt
Leah
Thank you so much for an alternative to liquid smoke!! I love the stuff but I think I’m allergic to it. This dressing sounds delicious and perfect for any fall or winter salad. I always have extra cans of pumpkin purée in my pantry so this is perfect!
Beth
Hi Leah, I'm glad to hear you like the sound fo the dressing - my family all really enjoy it. As for me, I think I just don't digest liquid smoke, and I taste it long after a meal, so the chipotle powder has been a great discovery.
Angela
Lovely dressing. Love the chipotle chili powder touch as I am not a fan of liquid smoke so this was perfect for me!
Beth
Yay, I'm so glad to share this dressing with you then - it's really a great consistency on a salad, too.
Lauren
I am always on the hunt for new dressings, and this one sounds delightful! I never would have thought to put pumpkin puree in a vinaigrette, but I am very curious to try it now. I really like the combination of chipotle powder too. This sounds like a delicious dressing full of flavor. I can't wait for it to be fall so I can try it!
Beth
Thank you, Lauren. My family loves this dressing because it has so much flavor without being at all sour. I hope you will like it as much as we do!
Jacqueline Debono
What a delicious way to use pumpkin puree. Perfect for using up leftovers or as you say if using pumpkin puree for other dishes. Here in Italy, canned pumpkin puree isn't available but am going to save this vinaigrette recipe for when I next make a pumpkin soup or pumpkin ravioli!
Beth
It is such a good recipe, Jacqui. Now that I'm running low on my hoard of canned pumpkin I'm planning to make the dressing with butternut squash from one I'll be roasting for soup soon. And I really need to try that pumpkin ravioli ...
Relle
Always looking for good dressing recipes. This one looks awesome. Thanks for sharing.
Beth
Thanks, I'm so happy the dressing looks good. We love it!