Simple, fresh and loaded with hearty ingredients, this Fall Harvest Salad with Pumpkin Maple Vinaigrette is an amazing dinner or side salad for your family and friends tonight.

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As the sunsets fade to golden glows and the Fall continues to adorn us, I love to sit back and take in every beautiful shade of the sun as it sets beyond the mountains. So I got inspired to make a delicious Fall salad with a lite vinaigrette. Pears are so good right now and add just a little bit of sweetness and nice crisp texture to this Fall Harvest Salad with Pumpkin Maple Vinaigrette.

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The Pumpkin Maple Vinaigrette is so delicious, it goes perfectly with this Fall Harvest Salad or any salad you may whip up in your kitchen. I had a few of my girlfriends over and seved this Fall Harvest Salad as the main dish accompanied by a warm, sweet potatoe with a dap of fat free sour cream. This Fall harvest Salad with Pumpkin Maple Vinaigrette is quick and easy to make and is bursting with flavor.

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Continue to be inspired by Fall and try this Fall Harvest Salad with Pumpkin Maple Vinaigrette, it will be a delight as the nights get darker sooner and the sunsets start to fade away. xoxo.

Fall Harvest Salad with Pumpkin Maple Vinaigrette
Serves 4
a refreshing sweet and tangy pumpkin vinaigrette to dress an amazing Fall Salad.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Salad
  1. 3-chicken breast,seasoned with salt and pepper
  2. 1-package spring mix lettuce ( or lettuce of choice)
  3. 2-avocados, sliced
  4. 2-pears, sliced
  5. 3-green onions, diced
  6. Low fat crumbled feta cheese (to taste)
  7. Raisins (or fresh red grapes) (to taste)
  8. Pumpkin seeds (to taste)
Dressing
  1. ¼ cup pumpkin puree
  2. ¼ cup apple cider vinegar
  3. 2 tablespoons maple syrup
  4. 1 teaspoon Dijon mustard
  5. 1 medium clove garlic, minced
  6. ½ teaspoon sea salt
  7. ⅛ teaspoon freshly ground black pepper
  8. ½ cup extra virgin olive oil
  9. 1 ½ tablespoons fresh thyme leaves, coarsely chopped
  10. 1 tablespoon water
Salad
  1. Spray a grill pan with cooking spray.
  2. Cook the seasoned chicken breast in a grill pan until done (about 5 minutes each side).
  3. Let cool briefly and cut into cubes.
  4. Toss all ingredients together and place on 4 individual plates.
  5. Dress with Pumpkin Vinaigrette just before serving.
Dressing
  1. Combine pumpkin puree, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper in a medium size bowl or a glass jar. Whisk well to combine.
  2. Add olive oil slowly, in a thin stream, whisking continually. (It's important to add the oil very slowly or the dressing will separate.)*
  3. Add the fresh thyme and stir well. If you like your dressing a little thinner, add the water and stir until incorporated. Store in a covered container in the refrigerator for up to 5 days. Enjoy!
Adapted from thecafesucrefarine.com( dressing only) Salad by: Shannon
Adapted from thecafesucrefarine.com( dressing only) Salad by: Shannon
Fitness Food Diva http://fitnessfooddiva.com/