This autumnal vinaigrette is especially great over a grain and roasted vegetable salad, with added dried fruit and nuts.
1/2 C. Tait Farm Pumpkin Butter
2 Tbs. apple cider vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 C. mild oil (such as avocado, sunflower or canola)
Whisk together all ingredients until well combined.
CRAFT YOUR SALAD
Grain: quinoa, farro, couscous or bulgur
Vegetables: roasted butternut squash, sweet potatoes, beets, carrots
Greens: chopped kale or spinach
Legumes: chickpeas or black beans
Toppings: dried cranberries, figs, raisins - toasted pecans, walnuts, cashews, pumpkin seeds