Continuing on in the theme of trying to interject some healthy into a week of gluttony, may I present a delicious fall salad dressing. Finding a new use for my fancy pumpkin seed oil that my very nice mother-in-law brought back from Austria, I made Maple Pumpkin Dressing. Unfortunately, I was expecting a little more maple and the soy sauce was a little overpowering, but overall it was great on a salad of Romaine hearts, mushrooms, green onions, dried cranberries and sunflower seeds.
The recipe is from my Pumpkin cookbook again. The dressing is really good for fall too. It's not all light and summery, and yet it's not super heavy. It pretty much hit the spot.
Maple Pumpkin Dressing
2 Tbsp cider vinegar
2 Tbsp pure maple syrup
2 Tbsp soy sauce
1 Tbsp minced shallots
1 clove garlic, minced
1 tsp Dijon mustard
1/4 tsp salt
1/2 cup olive oil
1/4 cup pumpkin seed oil
Mix the vinegar, maple syrup, soy sauce, shallots, garlic, mustard, and salt together in a small bowl. Slowly drizzle olive oil into the bowl, whisking constantly. Do the same with the pumpkin seed oil. This makes about 1 cup. Store what is left in a glass jar or bottle for several weeks in the refrigerator.
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