In a bowl or salad dressing shaker combine pumpkin, dijon, garlic, lemon juice, apple cider vinegar, salt and pepper. Whisk or shake well to combine. Slowly drizzle in olive oil while whisking. Taste for seasoning and adjust if necessary.
Fall Harvest Salad
Slice 1/2 small red onion into thin half moon slices. Add to a small bowl, cover with red wine vinegar, a pinch of sugar and a pinch of salt. Allow to marinate for 5-10 minutes.
Thinly slice apple into slices, set aside.
In a dry skillet over medium heat toast pumpkin seeds until warm and slightly brown. Set aside.
In a large bowl or platter arrange ingredients, starting with arugula, arrange apple slices, roasted butternut squash, pumpkin seeds, and pickled onions (remove onions from vinegar brine and scatter on top of salad).
Top with pumpkin garlic vinaigrette and serve immediately.
Notes
HOW TO ROAST BUTTERNUT SQUASH:Preheat oven to 400°Peel and seed butternut squash and dice into 1" cubes. Arrange on sheet pan in a single layer. Toss with a generous drizzle of olive oil, salt, and pepper. Roast for 25-35 minutes until the squash is tender, flipping once during cooking.HOW TO QUICK PICKLE RED ONIONS:Slice red onions into thin half moon slices, add to a small bowl and cover with red wine vinegar. Add a pinch of sugar and salt (about 1/4 tsp of each). Allow to sit for at least 15 minutes. When ready to use remove from the brine and sprinkle on salad. You can also store onions (keep them in the brine) in an airtight container in the refrigerator for up to 10 days.