Best Recipe: Pumpkin-Garlic Salad Dressing

Cook’s notes: I used a strong garlic clove, about the equivalent of 3 small cloves, from the farmer’s market and was very happy with the results. This is an excellent salad dressing, and a good way to use up leftover canned pumpkin. I found it was creamy enough without adding mayo, and I reduced the amount of sugar.

As the original recipe noted, this dressing is just terrific on a salad with chopped romaine lettuce and diced Granny Smith apple. It’s also great on roasted broccoli.

The garlic preparation method from Jo Robinson, who says to “chop, mince, slice, or mash the garlic and then keep it away from the heat for 10 minutes” for maximum health benefits. I highly recommend Robinson’s book Eating on the Wild Side: The Missing Link to Optimum Health (link). As Valerie Phillips (link) says, “‘Chop, then stop’ or ‘Crush, don’t rush’ is the new health mantra for garlic lovers.”

1 large garlic clove, about 3 teaspoons when minced
1/3 cup pumpkin puree
3 Tablespoon apple cider vinegar
1 teaspoon dried minced onion
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil

Prepare garlic with the “press and rest” method: run the garlic clove through a garlic press and let it sit for 10 minutes.

Put all ingredients in a 2-cup jar with tight lid. Shake vigorously to blend. Makes 1 cup of dressing. Store leftover dressing in the refrigerator.
Adapted slightly (reduced sugar; eliminated mayo) from a recipe on the Worth the Whisk blog, with additional research into garlic methodology