Pumpkin Tarragon Vinaigrette


I am SO excited to share my Pumpkin Tarragon Vinaigrette with you! I gave my classic French Tarragon Vinaigrette a lil' seasonal make-over… the results? Outstanding! Creamy, sharp, bold flavors come together with just a few ingredients and less than five minutes. You'll be making this Pumpkin Tarragon Vinaigrette all season long... plus it's a great way to use up the rest of that can of pumpkin!

It IS officially fall. The dirt roads are speckled with bright blotches of reds, oranges, yellows and browns. The reflection of flaming trees across the lake takes my breath away. I think this is one of the most stunning displays of autumn foliage I've seen since we moved to northern New Hampshire eleven years ago.

This also means we've officially entered pumpkin season - which is why I'm super stoked about this Pumpkin Tarragon Vinaigrette! It's crisp, intriguing flavors pair perfectly with the deep, bolder flavors of fall. What a fantastic way to celebrate this beautiful season! Whether you roast and puree your own pumpkin or scoop some out of a can, this Pumpkin Tarragon Vinaigrette is a winner! It's delicious drizzled over all kinds of autumn salads, roasted vegetables, beans or whole grains.

Just a few ingredients and less than five minutes and you'll be hooked too. Let's get started!

Total Time: 5 minutes Prep Time: 5 minutes Cook/Bake Time: None (unless you roast your own pumpkin)

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Here's what you need for about 1.5 cups of vinaigrette:

6 Tbsp cold-pressed pumpkin seed oil (can substitute with extra virgin olive oil)

4 Tbsp red wine vinegar

1 small shallot, finely minced

1 Tbsp fresh French tarragon, chopped

1 large or 2 small cloves garlic, finely minced

1 Tbsp Dijon mustard

1/4 cup pumpkin puree (not pumpkin pie filling)

1/4 tsp freshly ground black pepper (or to taste)

1/2 tsp sea salt (or to taste)

The Process:

1. Add everything EXCEPT the oil to a small bowl or a blender.

2. Using a wire whisk (or pulse on your blender), thoroughly combine.

3. Slowly stream in the pumpkin seed oil while continually whisking (or with the blender running) until thickened and emulsified. If your bowl won't stay put, slip a damp kitchen towel underneath! This comes together so quickly I prefer to use a bowl and whisk - this also allows for the visibility of larger bits of the seasonings.

4. Taste and adjust seasonings if needed. I like the red wine vinegar to be assertive and speak for itself without being muted by a sweetener... plus the harmony with the other ingredients is fantastic! However, if you prefer a little less acidity you can either swap out one of the tablespoons of vinegar for water or add a touch of maple syrup. I won't judge!

5. Store leftovers in a covered container in your refrigerator for up to one week.

I seriously LOVE this Pumpkin Tarragon Vinaigrette and can't wait to show you some of the fall harvest dishes I'm using it on.

Nutrition information is for two tablespoons of vinaigrette.

DISCLOSURES: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products I use and trust.

NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579