Creamy Pepita Dressing

It’s October, which means “all pumpkin everything” right? For most of us, that’s the case. Last year I gave you a healthier version of the Pumpkin Spice Latte and last week I gave you a Pumpkin Crunch Enchilada recipe. So let’s do something new here, let’s move away from the meat of the pumpkin and look at the seeds. What can we do with them?

Creamy Pepita Dressing | Made with pumpkin seeds, this healthy dairy-free dressing goes well on brussels sprouts, pasta, or salad. Surprise your Thanksgiving guests with this new traditional dressing.

We can roast them.
We can sprinkle them on salads.
We can add them to porridge.
…. and we can blend them.

That’s right, blended pumpkin seed makes the creamiest and most delicious dressing to serve over a salad or side dish.

Creamy Pepita Dressing | Made with pumpkin seeds, this healthy dairy-free dressing goes well on brussels sprouts, pasta, or salad. Surprise your Thanksgiving guests with this new traditional dressing.

Creamy Pepita Dressing

Yield: ¾ cup dressing or 1 serving for 1 pound of Brussels sprouts

INGREDIENTS

½ cup pumpkin seeds
1 garlic clove, peeled & smashed
1 tsp Dijon mustard
3 tsp apple cider vinegar
1 tsp olive oil
1 Tbsp water
white pepper & salt to taste (I used ½ tsp of each)

Creamy Pepita Dressing | Made with pumpkin seeds, this healthy dairy-free dressing goes well on brussels sprouts, pasta, or salad. Surprise your Thanksgiving guests with this new traditional dressing.

DIRECTIONS

Combine all ingredients in a food processor and blend until smooth.

I like to serve this dressing over roasted Brussels sprouts.

Creamy Pepita Dressing | Made with pumpkin seeds, this healthy dairy-free dressing goes well on brussels sprouts, pasta, or salad. Surprise your Thanksgiving guests with this new traditional dressing.

I use one pound of Brussels sprouts and roast them with olive oil and white pepper at 350 degrees F for approximately fifteen minutes, until they’re crispy and browned.  This dressing would also work well over a salad or pasta.

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ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believe in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.

Connect with Ashley on her blog, Rae of Sunshine LifeFacebook, Instagram, and Twitter.

Creamy Pepita Dressing | Made with pumpkin seeds, this healthy dairy-free dressing goes well on brussels sprouts, pasta, or salad. Surprise your Thanksgiving guests with this new traditional dressing.

RECIPES

    Ingredients

    ½ cup pumpkin seeds
  • 1 garlic clove, peeled & smashed
  • 1 tsp Dijon mustard
  • 3 tsp apple cider vinegar
  • 1 tsp olive oil
  • 1 Tbsp water
  • white pepper & salt to taste (I used ½ tsp of each)

Directions

Combine all ingredients in a food processor and blend until smooth.

For Brussels sprouts: use one pound of Brussels sprouts and roast them with olive oil and white pepper at 350 degrees F for approximately fifteen minutes, until they’re crispy and browned.

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