Arugula and Pear Salad with Pumpkin Vinaigrette

If you're on the lookout for a dish that captures autumn vibes while also staying on the lighter side, check out this arugula and pear salad. It's topped with smoky tempeh, dried cranberries, toasted pine nuts, and a divine pumpkin vinaigrette.

This salad is super easy to whip up, but it still has a fancy vibe with its mix of textures and vibrant colors. It's perfect for embracing fall flavors, but you can enjoy it any time of the year! Just stock up on some pumpkin puree to whip up that yummy pumpkin dressing any time.

The dressing is ready in minutes, and if you prep some smoky tempeh ahead of time, you can throw it all together and have this salad ready in no time.

If you want other delicious salads, try the Mediterranean Grain Bowl, Autumn Pasta Salad, and Fall Farro Salad with Roasted Butternut Squash and Apples.

What You'll Love About This Salad

• Quick and Easy: Assemble in less than 20 minutes.
• Seasonal Flavors: Uses fresh fall produce like pears and pumpkin.
• Versatile: Perfect for a light lunch or as a starter for a grander meal.
• Healthy: Loaded with antioxidants and nutrients.
• Meal Prep: This is a great salad for meal prep. Just keep the dressing separate until ready to eat.

Ingredients

Here’s everything you need to whip up this delicious arugula and pear salad. It’s made in just three simple steps, but don’t let the three different ingredient lists fool you—it comes together quickly! Check the recipe card for exact measurements.

Variations

• Nuts: swap walnuts for pecans or almonds in the salad.
• Greens: you can use baby spinach or mixed greens instead of arugula.
• Apple Cider Vinegar: white wine vinegar can be used as a substitute in the dressing.
• Pumpkin Puree: butternut squash puree also works as a substitute in the dressing.

How To Make Arugula and Pear Salad with Pumpkin Vinaigrette

Here are some pictures with easy instructions. See the recipe card for detailed instructions.

Start With the Easy Smoky Tempeh

Step 1: Either slice or crumble the tempeh. Mix soy sauce, maple syrup, sesame oil, liquid smoke, and spices in a bowl, then add tempeh and marinate in the fridge for 30 minutes or more.

Step 2: In a hot skillet, add the marinated tempeh along with some of the marinade. As the marinade evaporates, add more until it is all gone. Flip the tempeh to brown both sides.

Make the Dressing

Step 3: For the vinaigrette, place pumpkin puree, basil, olive oil, vinegar, maple syrup, garlic, and spices in a blender or bullet and blend.

Step 4: Taste it and adjust seasonings or add more water if you want it to be more liquidy.

Assemble the Salad

Step 5: To prep the salad, toast pine nuts in a dry skillet until golden

Step 6: Toss arugula in a large bowl. Top with sliced pears, pine nuts, and smoky tempeh.

Step 7: To finish, drizzle vinaigrette over salad.

Step 8: Toss and serve.

Top Tips

• Prep Ahead for Flavor: Marinate the tempeh bacon a day ahead. The longer it sits in the marinade, the more flavorful it will be.
• Dressing: To achieve a slightly thinner consistency for the dressing, include an additional tablespoon of water.
• Texture Matters: Toast those pine nuts! The toasted nuts add a delightful crunch that pairs well with the crispness of the fresh arugula and the soft, juicy pear slices. Toasting nuts enhances their flavor and makes a noticeable difference in the salad.
• Dress to Impress, but Not Too Early: Drizzle the vinaigrette over the salad just before serving to keep the arugula crisp. Dressing the salad too early can make the greens wilt and the overall texture less appealing.

Serving Suggestions

Salad is salad, and you know how to serve it, but here are some ideas for variety.

• Open-Face Sandwich: Turn this salad into a sumptuous topping for an open-face sandwich. Grab a slice of rustic bread—rye or sourdough would be great—lightly toast it, then pile on a hearty helping of the arugula and pear salad. Don't forget the smoky tempeh and a drizzle of pumpkin vinaigrette to finish it.
• Appetizer Course: This salad is a fantastic opener for a dinner.
• Bread Basket: Serve the salad with a warm, crusty bread basket. A nice sourdough or a baguette would soak up any leftover vinaigrette.
• Soup Pairing: This salad would go great with a soup or stew, like split pea and barley soup, creamy vegan mushroom soup, or sweet potato peanut and red lentil stew for a delicious plant-based meal.
• Family Style: If you're serving a crowd, consider offering the vinaigrette on the side so that everyone can dress their own salad to their liking.

FAQS

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