Pumpkin Vinaigrette

Christy Brissette, M.S., R.D.

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 NutritionStarringYOU.com.

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



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