Pumpkin Viniagrette

8 Nov

A little something that spiced up my normal spinach and canned salmon lunch today, and another way to use up the canned pumpkin left after making some pumpkin muffins!

1/4 cup pumpkin
3 Tbsp extra virgin olive oil
2 Tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp garlic powder
1/8 tsp cardamom
1/4 tsp sea salt
dash of pepper

Whisk all ingredients and use as you wish.  Makes about 1/2 cup, but can easily be adjusted to fit your  needs!

Fall Blessings,

Heather

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