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.
Jump to:
What You'll Love About This Salad
- Assembled in less than 20 minutes.
- It uses fresh fall produce like pears and pumpkins.
- Perfect for a light lunch or as a starter for a grander meal.
- 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.
Ingredients for smoky tempeh.
Ingredients for the pumpkin vinaigrette.
Ingredients for arugula and pear salad with pumpkin vinaigrette in bowls.
Variations
- Swap walnuts for pecans or almonds in the salad.
- You can use baby spinach or mixed greens instead of arugula.
- White wine vinegar can be used as a substitute in the dressing.
- 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
- Marinate the tempeh bacon a day ahead. The longer it sits in the marinade, the more flavorful it will be.
- To achieve a slightly thinner consistency for the dressing, include an additional tablespoon of water.
- 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.
- 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.
- 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.
- Serve the salad with a warm, crusty bread basket. A nice sourdough or a baguette would soak up any leftover vinaigrette.
- 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.
Recipe FAQS
Yes, it can be stored in an airtight container in the fridge for up to a week.
It's best to store the salad and vinaigrette separately. The salad will keep for 1-2 days in the fridge, while the vinaigrette can last up to a week.
Got a minute? I'd love for you to dive into the comments and rate this
Arugula and Pear Salad with Pumpkin Vinaigrette. Your feedback is invaluable - did you love it? How did you use it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Arugula and Pear Salad with Pumpkin Vinaigrette
Ingredients
For the Smoky Tempeh
- 1 8 ounce package tempeh thinly sliced or crumbled
- 3 tablespoons soy sauce or tamari
- 2 tablespoons maple syrup
- 1 teaspoon liquid smoke
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 teaspoons sesame oil optional but recommended
- pinch salt to taste; optional
- 1 -2 tablespoons olive oil for frying
Dressing
- ¼ cup pumpkin puree
- ¼ cup basil leaves
- ½ cup olive oil extra virgin
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 tablespoon water
Salad
- 6 cups baby arugula 140 grams
- 1 pear diced
- ½ cup dried cranberries
- ⅓ cup toasted pine nuts
Instructions
Preparing the Smoky Tempeh
- Marinate: In a bowl, combine soy sauce, maple syrup, sesame oil, liquid smoke, garlic powder, and smoked paprika. Add the sliced tempeh, ensuring each piece is well coated. Marinate for at least 30 minutes, but the longer, the better.
- Cook: Heat olive oil in a pan over medium heat. Once hot, add the marinated tempeh slices and cook until crispy and brown on both sides, about 3-4 minutes per side. Once done, sprinkle a pinch of salt and set aside on a paper towel to drain any excess oil.
Making the Pumpkin Vinaigrette
- Blend Ingredients: In a blender, combine the pumpkin puree, basil, olive oil, apple cider vinegar, maple syrup, garlic, pumpkin spice, and water. Blend until smooth.
- Season: Add salt and pepper to taste, and mix it with another quick blend.
Preparing the Salad
- Toast the Pine Nuts: Heat a dry skillet over medium heat. Add pine nuts and toast, stirring occasionally, until golden brown, about 3-5 minutes. Be careful, as they can burn quickly. Once toasted, set them aside to cool.
- Assemble Greens: In a large bowl, toss the arugula leaves to fluff them up a bit.
- Add Toppings: Layer the sliced pears, toasted pine nuts, dried cranberries, and tempeh bacon on top of the arugula.
- Dress the Salad: Drizzle the pumpkin vinaigrette over the salad just before serving. Gently toss the salad, mix all ingredients, and coat them with the vinaigrette.
Rob Pearce says
What a great way to enjoy salad and the fall season at the same time!
Regi Pearce says
Totally, right? There's something special about matching the crispness of a good salad with the cozy vibes of fall.