This tasty dressing is vegan, gluten-free, low in sodium, and free of added sugar. The pumpkin acts as a natural emulsifier, preventing the vinaigrette from “breaking” so you don’t end up pouring straight-up oil all over your salad.

Recipe courtesy of Lauren Harris-Pincus, M.S., R.D.N., of


  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 ½ teaspoons Dijon mustard
  • 1 ½ teaspoons pumpkin (a little more is fine)
  • ½ large clove of garlic (or 1 small), finely chopped
  • salt or pepper to taste


  1. Whisk all ingredients together and refrigerate to allow the flavors to develop.
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