Harvest Salad with Pumpkin Vinaigrette

Tomorrow is the first day of fall, my favorite time of the year! Signs of the season are already here with cooler days, trees full of colorful leaves and bright orange pumpkins on display in the grocery store’s produce department. I’m already looking forward to sipping warm mulled cider, making my first pumpkin pie of the season and taking my annual pilgrim to the orchard to pluck my own apples straight from the tree. 
Fall usually means giving up cooling salads in favor of heartier, warming meals, but with this recipe you can have your salad and eat it too. (Whatever that means!) This salad is full of all of the flavors of autumn – apples, pumpkin seeds, cranberries and pecans –  but the real star is the pumpkin vinaigrette dressing! 
 For the Salad:
  • 1 large head of romaine lettuce, chopped
  • 2 carrots, shredded
  • 4 – 6 mushrooms, sliced
  • 1 small green apple, sliced
  • Corn, sliced fresh from one cob
  • 1/4  cup pumpkin seeds, toasted
  • 1/4 cup cranberries
  • 1/4 cup pecans, chopped
For the Vinaigrette:
  • 1/2 cup pumpkin puree
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 3 or 4 fresh sage leaves, minced
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
Mix all of the vinaigrette ingredients together in a blender. Then toss all of the salad ingredients together and top with the dressing. If you happen to have some Soy Bleu, crumble a little on top, as it goes really well with the flavors of this salad. 
 Makes 4 side salads or two meal sized salads. There will be vinaigrette left over for more salads.
I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

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5 Responses to “Harvest Salad with Pumpkin Vinaigrette”

  1. Jenna says:

    My eyes got all big when I read the words “pumpkin vinaigrette”. I must make this dressing ASAP! Especially since I finally found pumpkin purée at the store.

  2. Jessica Caneal says:

    This looks delicious! I love the idea of continuing to incorporate salads into Fall, by adding some Fall flavors and more seasonal veggies/fruits. One of my favorite things to add to salads is roasted butternut squash with chipotle chili powder and maple syrup. I was actually thinking that some cayenne pepper might also go really well when added to the dressing in this salad! And I love sage!

  3. Wow, just perfect for fall! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from vegetarianmamma.com

  4. Oh my yummy eats today indeed. I can’t wait for tomorrow’s post, I love a good cookbook (especially when it might have tips for vegan cheese) :)

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Dr. Fuhrman