Name: Pumpkin Butter Vinaigrette over Mixed Greens, Pepitas and Blue Cheese
Ingredients: leftover pumpkin butter (whatever is left in your jar, about a tablespoon or so); 1/4 apple cider vinegar; 1/4 – 1/3 cup olive oil; 1/2 – 1 teaspoon honey, agave or applesauce, optional (my pumpkin butter had applesauce in the ingredients, adjust to your preferred level of sweetness); good pinch salt and pepper; mixed salad greens; crumbled blue cheese; toasted pumpkin seeds (pepitas)

Ingredients

For the vinaigrette:

leftover pumpkin butter (whatever is left in your jar, about a tablespoon or so)
1/4 apple cider vinegar
1/4 – 1/3 cup olive oil
1/2 – 1 teaspoon honey, agave or applesauce, optional (my pumpkin butter had applesauce in the ingredients, adjust to your preferred level of sweetness)
good pinch salt and pepper

For the salad:

mixed salad greens
crumbled blue cheese
toasted pumpkin seeds (pepitas)

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Instructions

For the vinaigrette: Add all ingredients into almost empty pumpkin butter jar. Seal lid and shake vigorously until well combined. Taste for seasoning (add more honey or agave for sweetness).
Spoon over your favorite salad greens along with good crumbled blue cheese and toasted pumpkin seeds.
Store the remainder in the refrigerator for 3-4 days.

Notes

I normally like a 50/50 ratio when it comes to oil and vinegar in my dressings, but feel free to add a little extra oil to your liking.