A fall-inspired pumpkin butter vinaigrette that’s perfect spooned over mixed greens with blue cheese and toasted pepitas.
I grew up with a “use everything” mindset that came from my grandmother. She found ways to repurpose almost anything long before recycling and upcycling became trendy. Food waste, in particular, always bothered her — and it sticks with me. That habit of making the most of what you have often leads to creative, delicious meals. This pumpkin butter vinaigrette is one of those small inventions born from using every last spoonful of a jar of pumpkin pecan butter.
The dressing is quick to make, bright and slightly sweet, with nutty depth from the pumpkin butter. It’s especially lovely in autumn when hearty greens, warm roasted squash, apples, or pears are on hand. I typically use it over a bed of mixed salad greens, sprinkle on crumbled blue cheese, and finish with toasted pepitas for crunch, but it also pairs well with arugula, roasted vegetables, or as a finishing drizzle for grain bowls.
Pumpkin Butter Vinaigrette over Mixed Greens, Pepitas and Blue Cheese
- Author: Aggie’s Kitchen
- Category: Salad
A lightly sweet, autumnal vinaigrette made from pumpkin butter—easy to prepare and great on greens with blue cheese and toasted pumpkin seeds.
Ingredients
For the vinaigrette:
- Leftover pumpkin butter (about 1 tablespoon, or whatever remains in the jar)
- 1/4 cup apple cider vinegar
- 1/4 – 1/3 cup olive oil
- 1/2 – 1 teaspoon honey, agave, or applesauce (optional; adjust depending on how sweet your pumpkin butter is)
- Salt and freshly ground black pepper, to taste
For the salad:
- Mixed salad greens
- Crumbled blue cheese
- Toasted pumpkin seeds (pepitas)
Instructions
- Combine all vinaigrette ingredients in an almost-empty pumpkin butter jar (or a small jar or bowl). Secure the lid and shake very well, or whisk vigorously until the dressing is smooth and fully combined. Taste and adjust sweetness or seasoning if needed.
- Arrange mixed greens on plates or a large serving bowl. Drizzle the pumpkin butter vinaigrette over the greens, then scatter crumbled blue cheese and toasted pepitas on top. Toss gently to coat.
- Store any leftover dressing in the refrigerator for 3–4 days. Give it a quick shake or stir before using, as the oil and vinegar may separate.
Notes and Tips
I often start with a 50/50 ratio of oil to vinegar for vinaigrettes, but this dressing can be adjusted to taste. If you prefer a richer, silkier dressing, increase the olive oil slightly. If you want a tangier result, add a touch more apple cider vinegar. Because pumpkin butter varies in sweetness and texture, use the optional sweetener sparingly; some pumpkin butters already include applesauce or sugar.
Variations: add a pinch of cinnamon or a small dash of smoked paprika for warmth, or whisk in a teaspoon of Dijon mustard for extra body and emulsification. The dressing also complements warm roasted root vegetables, pears, or grilled chicken for a heartier salad.
To toast pepitas: heat a dry skillet over medium heat, add the seeds, and toast, stirring frequently, until they become fragrant and begin to pop—about 3–5 minutes. Watch closely so they don’t burn.
My grandparents at Thanksgiving — a reminder that simple dishes and small traditions make the season special.