Pumpkin Seed Vinaigrette

Ingredients

• 1 cup shelled pumpkin seeds, raw
• 4 tablespoons pumpkin puree, fresh or canned, without sugar
• ¼ teaspoon minced garlic
• ½ teaspoon turmeric
• ½ cup plus 2 tablespoons apple cider vinegar
• ½ cup safflower, walnut, peanut or olive oil
• Salt and freshly ground black pepper to taste

3/4 cup

Preparation

1. Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
2. Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
3. Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.