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Pumpkin Maple Vinaigrette (Vegan, AIP)

This Pumpkin Maple Vinaigrette is delicious, especially if you like your salad dressings a little on the sweet side. The maple syrup adds just a little bit of sweetness. Not sugary sweet just natural pumpkin sweet. It’s a great balance between sweet and savory. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Salad Dressing
Cuisine: American
Servings: 1 cup
Calories: 713kcal
Author: Beth Chen


  • 1/2 cup Pumpkin Puree
  • 2 tablespoons Apple Cider Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Maple Syrup
  • 1 Shallot minced (or 1/4 teaspoon Onion Powder)
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Ground Black Pepper optional for AIP
  • 1 tablespoon Fresh Thyme coarsely chopped


  • Combine all ingredients in the blender.
  • Blend until smooth.
  • Store in an airtight container in the refrigerator until you are ready to use.


Serving: 4tablepoons | Calories: 713kcal | Carbohydrates: 57g | Protein: 2g | Fat: 55g | Saturated Fat: 8g | Sodium: 1181mg | Potassium: 513mg | Fiber: 5g | Sugar: 42g | Vitamin A: 19397IU | Vitamin C: 18mg | Calcium: 126mg | Iron: 4mg