Go Back
+ servings

Fall Harvest Salad with Pumpkin Vinaigrette

Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Amy Rains


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***


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

*You can omit the dried cranberries for a Whole30 option, or use an unsweetened dried fruit like raisins. 

**Soak the dates for about 10 minutes to soften. This is for a Whole30 compliant dressing.
***The pumpkin seeds create a thicker and crunchier texture, but are optional. You can also use a different nut in it's place!