Top your salad with pepitas AND a creamy tangy pumpkin dressing. Soooo perfect for Fall!
What Are Pepitas?
Pepitas and pumpkin seeds are kind of the same thing. But pepitas don’t have a shell and are found in only select pumpkin varieties.
Pepitas add such a good crunch and nutty favor to salads. I thought it would be fun to really bring out their pumpkininess by putting some pumpkin on the salad too.
Pumpkin Salad Dressing
I went with a salad dressing since it seemed so simple to open a can of puree and whip it up. It was simple and really tasty. I used the pumpkin puree with mayonnaise, vinegar, syrup, cinnamon, salt, and cayenne pepper and put everything into a blender. Then you can drizzle in water until it gets to the perfect consistency.
It’s a sweet and creamy dressing with a bit of tang. And it’s got that gorgeous bright orange color that makes this salad exactly the right thing for Fall.
- 1 cup pumpkin puree
- ½ cup mayonnaise
- 2 Tbsp. cider vinegar
- 3 Tbsp. maple syrup
- ½ tsp. cinnamon
- ½ tsp. salt
- ⅛ tsp. cayenne pepper
- 1–2 Tbsp. water
- 8 cups arugula leaves
- 2 Tbsp. dried cranberries
- 2 Tbsp. store-bought roasted and salted pepitas
- Measure the pumpkin, mayonnaise, vinegar, syrup, cinnamon, salt, and cayenne into a blender. Pulse. Drizzle in enough water so that it blends together well and thins to the thickness of a ranch dressing.
- Divide the arugula between 4 salad plates. Top with the cranberries and pepitas.
- Drizzle each salad with 2 tablespoons of dressing. Cover and refrigerate remaining dressing for 3-4 days.
The salad dressing yield is 1 and ½ cups. You will only need ½ cup to make salad for 4 people. The salad dressing recipe can be halved, however I find that it doesn’t blend as easily in my blender when there isn’t as much in there. I make the full batch and refrigerate the rest for up to 3-4 days.
This post originally appeared in October 2016 and was revised and republished in October 2021.