I received a blender as compensation for this post. All text and opinions are my own.
I used got to use my brand new Vitamix Pro 750 blender for this Pumpkin Maple Vinaigrette recipe. I was giddy. My husband thinks I’m nuts and all my friends are jealous because this is a really really nice blender. I haven’t been this excited for a kitchen tool since my Le Crueset dutch oven.
Vitamix is the gold standard for high-speed blenders. I love this one because it’s solid. I don’t see this machine breaking down on me anytime soon. It’s built to stand up to the rigors of my high traffic kitchen.
It’s also quiet. Tyler, my sweet little boy, used to cry every time I used the old blender because it was loud and scared him so badly. This one is so much quieter and doesn’t sound like a rocket ready to take off. To be fair, it’s still a blender and it makes noise but it’s not as bad as every other blender I’ve ever used.
The blender is fast too. It took only a few minutes to combine all the ingredients until smooth. Even the shallots and fresh thyme leaves where smooth.
Now, back to the recipe. It’s delicious, especially if you like your salad dressings a little on the sweet side. I’m not a fan of super sweet salad dressings but I like this vinaigrette. The maple syrup adds just a little bit of sweetness. Not sugary sweet just natural pumpkin sweet. It’s a great balance between sweet and savory.
Pumpkin Maple Vinaigrette (Vegan, AIP)
- 1/2 cup Pumpkin Puree
- 2 tablespoons Apple Cider Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 3 tablespoons Maple Syrup
- 1 Shallot minced (or 1/4 teaspoon Onion Powder)
- 1/2 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper optional for AIP
- 1 tablespoon Fresh Thyme coarsely chopped
- Combine all ingredients in the blender.
- Blend until smooth.
- Store in an airtight container in the refrigerator until you are ready to use.