Harvest Chopped Salad with Pumpkin-Berry Vinaigrette

  • Yield: 4 servings


Pumpkin-Berry Vinaigrette:
2tablespoons pumpkin oil*
2tablespoons raspberry or balsamic vinegar
1/2cup raspberries or chopped strawberries, lightly crushed
Sea salt or kosher salt and freshly ground black pepper, to taste
Chopped Salad:
1 (5-ounce) bag field greens
1large apple, peeled and diced (Granny Smith or Fuji preferred)
2medium pears, peeled, cored and diced
1 1/2teaspoons lemon juice
1head Belgian endive, thinly sliced
1/2 red bell pepper, cored, seeded and diced
1 rib celery, sliced
1 (1-pound) block firm or extra-firm tofu, medium diced (optional)
1/4cup walnuts, toasted


  1. To make dressing: In a nonreactive small bowl, whisk together all ingredients. Set aside.
  2. To make salad: Place field greens on a large serving platter or in a bowl; set aside. In a nonreactive large mixing bowl, combine apples and pears with lemon juice to prevent browning. Add Belgian endive, bell peppers, celery and tofu, if using, and toss to combine. Add vinaigrette and toss to coat. Arrange marinated fruit mixture over greens and garnish with walnuts.

Nutritional Info *per serving

  • Calories 236
  • Fat 12g
  • Cholesterol 0mg
  • Sodium 66mg
  • Carbohydrate 31g
  • Fiber 10g
  • Protein 5g