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Overhead picture of Fall Salad with Pumpkin Maple Vinaigrette on a white platter with dressing

Fall Salad with Pumpkin Maple Vinaigrette

This vibrant fall salad is the perfect way to embrace autumn. It's with loaded healthy, seasonal ingredients and a fabulous pumpkin dressing.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 10 minutes
Servings 4
Author Chris Scheuer

Ingredients

  • 8 cups arugula or other greens
  • 2 tablespoons chopped fresh mint
  • 3 medium clementines peeled, halved and sliced ¼ inch thick
  • 1 cup red grapes halved
  • ½ small red onion thinly sliced
  • ½ cup chickpeas
  • ½ cup salted roasted pistachios
  • ¼ cup pomegranate arils or seeds
  • chopped fresh mint optional
  • Pumpkin Maple Vinaigrette

Instructions

  1. Place salad greens and mint (if using) in a medium-size bowl. Drizzle with 2 tablespoons of the Pumpkin Maple Vinaigrette. Toss gently to coat leaves with dressing.
  2. Add clementines, red grapes, red onion and chickpeas. Toss again. Turn salad out onto a serving platter and drizzle lightly with more dressing. Top with pomegranate arils and pistachios. Serve extra dressing at the table.

Recipe Notes

See Café Tips above for more detailed instructions and tips.

Inspired by Foodie Crush