First off, this Healthy Pumpkin Tahini Salad Dressing is dairy free and vegan! The pumpkin, tahini and olive oil create a wonderful creamy consistency. This dressing even has a drop of maple syrup for a bit of sweetness to balance out the flavors. Also, this dressing pairs great with a fall harvest salad. Personally, I poured the dressing over a salad made with kale, shredded chicken, quinoa, my Crispy Spiced Chickpeas, diced apple, walnuts and red onion. Lastly, this would be a perfect healthy thanksgiving side dish!
Just blend, add spices and enjoy!
Ingredients Used in this Pumpkin Tahini Salad Dressing Recipe:
- pumpkin puree
- tahini
- olive oil
- apple cider vinegar
- cold water
- maple syrup
- garlic powder
- paprika
- salt
- black pepper
Other Fall Recipes to Make!
- Healthy Pumpkin Cookies
- Creamy Mushroom Spaghetti Squash
- Pumpkin Spice Truffles
- Baked Cinnamon Sugar Doughnuts
- Apple Cinnamon Baked Oatmeal
Pumpkin Tahini Salad Dressing
Ingredients
- ¼ cup pumpkin puree NOT pumpkin pie filling!
- ⅛ cup tahini
- ⅛ cup olive oil
- ⅛ cup apple cider vinegar
- 1 tsp maple syrup
- ¼ cup cold water
- ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Add pumpkin puree, tahini, olive oil, apple cider vinegar, maple syrup and cold water to a blender. Blend until smooth and creamy. Transfer the dressing to a bowl and add the spices. Mix until combined.
- Serve with your favorite fall salad! Note: This recipe makes about ½ cup of dressing.
- You can store the dressing in an air-tight container for about 4 days in the fridge. If you make dressing in advance, it may thicken as it sits in the fridge. If needed, add some cold water before serving to thin it out slightly.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know in the comments with a comment and rating! 🙂
Mandy
Made this morning, quick and easy!!! So good, can’t wait to put on my salad for lunch!!!
Awesome! Enjoy, Mandy. 🙂 – Krista <3
Jenna
I made this a couple days in advance for a little dinner party I had on Saturday night! I did mixed greens with apple, pear, figs, pumpkin seeds, cranberries and blue cheese! It was delicious and everyone loved it 🙂
I am so glad to hear that your guests enjoyed the dressing, Jenna! Love how you served it. 🙂 – Krista <3
Sandra
Was better with regular oil and plain vinegar. Olive oil was too heavy. Not my favorite dressing. Hope it doesn't rain the salad.....
Everyone is entitled to their own opinion.
Julia
Made this on Thanksgiving to go with a harvest salad (kale, butternut squash, pecans, feta, cranberries, and farro) and my family loved it! We've made it several more times with a bunch of different salad types. Always a hit!
AMAZING! SO happy to hear that. 🙂 – Krista <3
BCQ
This salad dressing is a welcome change over my same ole vinaigrette! Also added some balsamic to thin it out a bit and came out well! Made enough fir two salads.
Awesome! So happy you enjoyed. 🙂 - Krista <3
Annunciata
Hi can’t wait to make this as I have some canned pumpkin purée as a change to my regular tahini sauce. Question can this be frozen as I like to make larger amounts and store things. Thanks much!
I don't think it would have the same texture once stored in the freezer. You can store it in the fridge and use it over the course of the week.