Preparing the Smoky Tempeh

1. 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.
2. 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

1. 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.
2. Season: Add salt and pepper to taste, and mix it with another quick blend.

Preparing the Salad

1. 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.
2. Assemble Greens: In a large bowl, toss the arugula leaves to fluff them up a bit.
3. Add Toppings: Layer the sliced pears, toasted pine nuts, dried cranberries, and tempeh bacon on top of the arugula.
4. 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.