Name: Salad with Pepitas and Pumpkin Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.

Notes

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.