You are here: Home » Recipes » Harvest Chopped Salad with Pumpkin-Berry Vinaigrette Harvest Chopped Salad with Pumpkin-Berry Vinaigrette Recipe by Relish Contributor Yield 4 servings The rich, intense aroma of the caramel and pumpkin dressing drizzled over this salad delicately enhances the sweet apples and pears. PrintEmail Ingredients Pumpkin-Berry Vinaigrette:2 tablespoons pumpkin oil*2 tablespoons raspberry or balsamic vinegar1/2 cup raspberries or chopped strawberries, lightly crushed Sea salt or kosher salt and freshly ground black pepper, to tasteChopped Salad:1 (5-ounce) bag field greens1 large apple, peeled and diced (Granny Smith or Fuji preferred)2 medium pears, peeled, cored and diced1 1/2 teaspoons lemon juice1 head Belgian endive, thinly sliced1/2 red bell pepper, cored, seeded and diced1 rib celery, sliced1 (1-pound) block firm or extra-firm tofu, medium diced (optional)1/4 cup walnuts, toasted Instructions To make dressing: In a nonreactive small bowl, whisk together all ingredients. Set aside. 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.