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So many delicious fall flavors come together in this easy fall salad recipe! Crisp greens, sweet pears, crunchy pecans, savory bacon, and tangy dried cranberries are tossed in a creamy pumpkin vinaigrette that tastes like autumn in a bowl. It’s light, fresh, and perfect for lunches, holiday gatherings, or just when you want a little cozy fall magic on your plate!
I have to admit, I’ve been experiencing a little “seasonal confusion” lately. Some mornings are chilly, but then the afternoons feel like summer again. Part of me wants cozy sweaters, boots, and all the pumpkin recipes!!! The other part still wants light, fresh salads and grilling every night. This salad is my perfect compromise, fresh and bright but packed with warm fall flavors.
As a nutritionist, I love that this type of salad is nourishing and flavorful. The pumpkin vinaigrette adds antioxidants and healthy fats, while the pears, pecans, and bacon give fiber, protein, and texture. It’s proof that healthy fall recipes can be fun and indulgent without being heavy.
If you want more easy fall recipes, check out my Paleo Cranberry Apple Bread or my Creamy Pumpkin Sausage Gnocchi Bake (with Cottage Cheese) for all the cozy flavors you crave!
Why You’ll Love This Fall Salad Recipe
This fall salad recipe is quick, easy, and full of flavor. Here’s why it’s a must-make this season:
- Quick and easy to prepare! Comes together in minutes for a weeknight dinner or lunch.
- Perfect balance of flavors. Sweet pears, crunchy pecans, tangy cranberries, and savory bacon all in one bite.
- Creamy pumpkin vinaigrette! Lightly spiced and full of autumn flavor.
- Versatile for any occasion. Great for meal prep, casual lunches, or holiday dinners like Thanksgiving.
- Nourishing and satisfying. Packed with vitamins, antioxidants, fiber, and healthy fats, making it as good for you as it tastes.
How to Make Fall Harvest Salad with Pumpkin Vinaigrette
- Cook the bacon until crispy, then chop into small pieces. The aroma alone will make you hungry!
- Blend the pumpkin vinaigrette. Combine pumpkin puree, apple cider vinegar, fresh basil, garlic, maple syrup, pumpkin pie spice, and a pinch of salt in a blender. While blending, slowly drizzle in olive or avocado oil until smooth. Add a splash of water if it’s too thick.
- Assemble the salad. Toss fresh greens with diced pears, dried cranberries, pecans, and the chopped bacon. Drizzle about half of the pumpkin vinaigrette and toss to coat evenly. Add more if you love extra flavor. Save any leftover dressing for another salad; it’s amazing the next day!
Tips for the Best Autumn Salad
- Make the dressing ahead. It tastes even better as the flavors meld over a few hours.
- Add cheese if you like. Crumbled goat cheese or aged cheddar makes this salad extra special!
- Customize the nuts. Swap pecans for walnuts or almonds depending on what you have.
- Turn it into a meal. Add grilled chicken or salmon for a hearty fall dinner salad!
- Use seasonal fruits. Apples or figs work beautifully if pears aren’t in season.
Planning to add this Fall Harvest Salad to your Thanksgiving menu? With so much to prepare, it can be easy to feel overwhelmed. My free Thanksgiving Planning Guide is packed with tips, prep ideas, and a simple roadmap to help make your holiday hosting stress-free and enjoyable.
Fall Harvest Salad with Pumpkin Vinaigrette
Ingredients
For the Salad:
- 6 cups of arugula, or your favorite greens
- 1 diced pears
- 4 slices of bacon
- 1/3 dried cranberries*
- 1/2 cup pecans
For the Dressing:
- 1/2 cup avocado oil or olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup pumpkin puree
- 1/4 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 tbsp maple syrup, or 1 date**
- 1-2 tbsp water
- 2 tbsp pumpkin seeds, optional***
Instructions
- Begin by cooking your bacon over medium heat until desired crispiness on each side. Set aside, and drain fat with paper towel. Once cooled, chop the bacon.
- Now make your dressing: Place vinegar, pumpkin puree, basil, garlic, spices, salt, syrup or date, and pumpkin seeds (if using) in a blender or food processor. While motor is running, slowly add in oil. Check the consistency, if too thick, add in 1-2 tbsp of water.
- Now assemble your salad. Toss arugula, pears, bacon, cranberries, and pecans. Add in about half of the dressing, and then adjust to add more dressing as needed. You will probably have extra dressing.
Notes
***The pumpkin seeds create a thicker and crunchier texture, but are optional. You can also use a different nut in it’s place!
Would you consider including the macro nutrients for your recipes? I would love that to help with meal planning.
Good Afternoon. What kind of cranberries are you using? home-made unsweetened? we are trying to eat whole30 and can’t find sugar-free cranberries, could i maybe substitute with something else?
thank you
I use unsweetened cranberries, but for Whole30, you can absolutely use something else! Raisins or any dried unsweetened fruit will work.