Pumpkin Seed Salad Dressing

Salad with Pepitas and Pumpkin Dressing

Contributor: Christine Pittman

Top your salad with pepitas AND a creamy tangy pumpkin dressing. Soooo perfect for Fall!

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: American


Units Scale
  • 1 cup pumpkin puree
  • 1/2 cup mayonnaise
  • 2 Tbsp. cider vinegar
  • 3 Tbsp. maple syrup
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 12 Tbsp. water
  • 8 cups arugula leaves
  • 2 Tbsp. dried cranberries
  • 2 Tbsp. store-bought roasted and salted pepitas


  1. 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.
  2. Divide the arugula between 4 salad plates. Top with the cranberries and pepitas.
  3. 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.