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Fall Salad with Pumpkin Vinaigrette

Fall Salad with Pumpkin Vinaigrette

Oct 14th 2014

Fall Salad with Pumpkin Vinaigrette recipe

Sometimes you just need a good, hearty salad. Not one of those store bought ones full of weird ingredients (they don’t even fill you up!) A lunch salad. A dinner salad. A clean, whole meal. This fall salad is exactly that – full of seasonal ingredients, hearty whole vegetables and dressed with an intoxicatingly good pumpkin based vinaigrette.

Salad Suggestion:

  • Organic Spinach, Organic Arugula, Organic Purple and Golden Beets, Organic Chopped Brussels Sprouts, Organic Shredded Carrots, Cilantro, Parsley, Dried Cranberries, Dried or Fresh Chopped Figs, Pumpkin Seeds

Fall Salad with Pumpkin Vinaigrette




15 minutes


  • ¼ cup Pumpkin Puree
  • ¼ cup Apple Cider Vinegar
  • 2 tbsp Yacon Syrup
  • 2 tsp Dijon Mustard
  • 1 med minced Garlic Clove
  • ½ tsp Kalahari Salt
  • Pinch of ground Black Pepper
  • ½ cup Botija Olive Oil
  • 1 tbsp Water
  • 1 ½ tbsp Thyme
  • 1 tsp Cinnamon


  1. Combine pumpkin puree, apple cider vinegar, Yacon Syrup, Dijon mustard, garlic, Kalahari Salt and pepper in a medium size bowl or a glass jar. Whisk well to combine.
  2. Add Botija Olive Oil slowly, in a thin stream, whisking continually. (It’s important to add the oil very slowly or the dressing will separate.)
  3. Add the fresh thyme and stir well.
  4. Store in a covered container in the refrigerator for up to 5 days.