Pumpkin Pie Salad

Whew, it’s proving to be a tough week. Skipper, our sweet diabetic senior dog that moved in with us last year, has taken a turn for the worse. Since his odd spell almost two weeks ago, he’s been having good and bad days, mostly bad days this week which is heart breaking. He’s not into his two favorite things lately, eating and walking, and just seems to be out of it. We’ve been having to carry him to the backyard to do his business and carry him during most of the evening walks. He’s not interested in meals which used to be his favorite thing ever.

Adding to the challenge is our favorite vet is on vacation this week and the earliest I could get him an appointment is Monday. We could take him to another vet, I just hate to do that with his long health history and putting him through the stress redundant tests. I may be disconnecting a little over the next few days as we determine the best way to help him.

On a happier note, I went to Baagan again for lunch this week with my mom. I got the Chana Wrap.

A tasty and filling favorite with a savory, creamy avocado sauce and chana chickpeas with plenty of greens.

And dessert was pretty awesome too – the Pumpkin Cinnamon Roll “Cheesecake”!

What a decadent treat! The flavor combo was a fun blend of pumpkin pie with a cinnamon swirl. And it inspired this salad dressing recipe because I decided to try to make a healthy salad with a similar fun and decadent fall flare.

The dressing is very thick and creamy, so thick that it was almost a challenge to blend.

And toss into a salad coating all the veggies.

But that effort was worth it!

It smells a lot like a pumpkin pie and coated the salad greens nicely with a smooth and creamy, but hearty, texture. And added a delightfully warming and sweet comforting fall flavor to an otherwise boring salad. It could also be a great dip for chopped apples or other seasonal fall fruit.