Follow these steps for perfect results
shelled pumpkin seeds
raw
pumpkin puree
fresh or canned, without sugar
minced garlic
minced
turmeric
apple cider vinegar
safflower, walnut, peanut or olive oil
Salt
freshly ground black pepper
Preheat oven to 325 degrees Fahrenheit.
Spread pumpkin seeds on a baking sheet.
Toast pumpkin seeds for 3-4 minutes until lightly toasted.
Combine half of the toasted seeds, pumpkin puree, minced garlic, turmeric, and 1/2 cup apple cider vinegar in a small saucepan.
Cook over medium heat for 4-5 minutes, until reduced by a third.
Remove from heat and whisk in the oil until emulsified.
Stir in the remaining 2 tablespoons of apple cider vinegar.
Season with salt and pepper to taste.
Puree the mixture in a blender for 30 seconds, or until smooth.
Set aside and keep warm.
Garnish with remaining pumpkin seeds before serving.
Expert advice for the best results
Toast the pumpkin seeds evenly for best flavor.
Adjust the amount of vinegar to taste.
For a smoother vinaigrette, strain the mixture after blending.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Drizzle artfully over salad.
Serve with a mixed green salad.
Use as a dipping sauce for crudités.
Pair with roasted butternut squash.
Acidity complements the vinaigrette.
Discover the story behind this recipe
Pumpkin seeds are a traditional ingredient in many North American cuisines.
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