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+ servings
5 from 6 votes
Overhead picture of Fall Salad with Pumpkin Maple Vinaigrette on a white platter with dressing
Fall Salad with Pumpkin Maple Vinaigrette
Prep Time
15 mins
Total Time
10 mins
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
Servings: 4
Author: Chris Scheuer
  • 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
  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