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.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 Tbsp.  extra-virgin olive oil</li>
                                            <li>2 Tbsp.  red wine vinegar</li>
                                            <li>1 ½ teaspoons  Dijon mustard</li>
                                            <li>1 ½ teaspoons  pumpkin (a little more is fine)</li>
                                            <li>½  large clove of garlic (or 1 small), finely chopped</li>
                                            <li>salt or pepper  to taste</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Whisk all ingredients together and refrigerate to allow the flavors to develop.</li>

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