Cranberry and Pear Salad with Pumpkin Vinaigrette – Day 3

Welcome to day 3 of the 31 Days of pumpkin!

It’s a million degrees outside and I’m totally over it, but I will not let the pumpkin lovers in my life down!  That is why my choice for today is a salad (for the hot day) and a pumpkin vinaigrette (because it IS fall).

The addition of pumpkin pie spice gives the vinaigrette a nice warm flavor.

(recipe from America’s Best Pumpkin Recipes magazine)

Dressing Ingredients:

1/3 cup apple cider vinegar

1/4 cup canned pumpkin

1 T honey

1/4 cup lightly packed fresh basil leaves, torn

2 cloves garlic, minced

1/2 t salt

1/2 t pumpkin pie spice

1/2 cup extra-virgin olive oil

1-2 T water, optional

Salad Ingredients:

6 cups arugula

4 slices bacon, crisp-cooked and crumbled

1 pear, cored and diced

1/3 cup dried cranberries

1/3 cup toasted pine nuts

1. For dressing, mix all ingredients, minus oil and water, in a blender or food processor.  Cover and blend until just combined.  With blender or processor running, drizzle in oil until combined. Add 1-2 tablespoons of water, if necessary, to reach desired consistancy.

2. Combine all salad ingedients and toss with vinaigrette.

SUPER easy!

My husband made an amazing batch of homemade bacon which I used in this salad and it was devine!  I can eat crispy bacon all day long!

Enjoy!  See you tomorrow!

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