This fall salad with pumpkin maple vinaigrette is my seasonal go-to when the air turns crisp and the markets overflow with citrus and pomegranates. I first put this combination together on an October afternoon when I wanted something light but celebratory for a weekday dinner. The dressing is the heart of the bowl: a creamy yet bright blend of pumpkin puree, maple syrup and apple cider vinegar that clings to peppery arugula and pops against sweet clementines. Texture is everything here—the soft seeds, crunchy pistachios and tender chickpeas create a satisfying bite every time.

I remember the first night I served it to friends: someone proclaimed it the best salad they’d had that month, and the platter was polished clean. I love that it’s at once simple and layered, suitable for a holiday side dish or a quick, healthy main. The flavors lean slightly sweet with an earthy undertone from the pumpkin and a tangy lift from the vinegar. It feels seasonal without being fussy, and it highlights accessible pantry items alongside fresh autumn produce.

Ingredients

• Greens: 8 cups arugula or other mixed tender greens. I prefer peppery arugula for contrast, but baby spinach or a spring mix will work. Look for crisp, bright leaves and wash well just before dressing so they stay lively.
• Herbs: 2 tablespoons chopped fresh mint. Fresh mint adds a cooling lift; choose leaves that are unblemished and fragrant.
• Citrus: 3 medium clementines, peeled, halved and sliced 1/4 inch thick. Use seedless or very ripe fruit for sweetness and easy slicing.
• Fruit: 1 cup red grapes, halved. Seedless varieties like Crimson or Red Globe add juicy texture and mild sweetness.
• Allium: 1/2 small red onion, thinly sliced. Slice paper-thin to avoid overpowering—soak briefly in cold water if you want a gentler bite.
• Legume: 1/2 cup canned or cooked chickpeas, drained and rinsed. They add body and protein; roast briefly if you prefer a toasted element.
• Nuts: 1/2 cup salted roasted pistachios. The salt and chew contrast with the salad; roughly chop for easier eating.
• Seeds: 1/4 cup pomegranate arils. Fresh arils give bright acidity; if unavailable, frozen then thawed arils are a fine substitute.
• Optional garnish: Extra chopped fresh mint for finishing.
• Pumpkin Maple Vinaigrette: 1/4 cup canned pumpkin puree, 2 tablespoons pure maple syrup, 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, and salt and black pepper to taste. These measurements yield a velvety vinaigrette that coats leaves without weighing them down.

Instructions

Make the Pumpkin Maple Vinaigrette: In a small bowl or jar, whisk together 1/4 cup pumpkin puree, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard and 1 tablespoon lemon juice. While whisking, drizzle in 3 tablespoons olive oil until emulsified. Season with salt and pepper to taste. The mustard helps stabilize the emulsion; the texture should be pourable but cling to greens. Dress the Greens: Place 8 cups arugula and 2 tablespoons chopped mint in a medium bowl. Add 2 tablespoons of the vinaigrette and toss gently with your hands or salad tongs. The goal is a light, even coating—add more dressing in small increments if needed to avoid soggy leaves. Assemble the Salad: Arrange the dressed greens on a serving platter or individual plates. Scatter 3 sliced clementines, 1 cup halved grapes, 1/2 small thinly sliced red onion and 1/2 cup chickpeas evenly over the leaves. Toss gently once more to incorporate the fruit and legumes without bruising the citrus. Finish and Serve: Drizzle a little more vinaigrette over the assembled salad, then sprinkle 1/4 cup pomegranate arils and 1/2 cup chopped pistachios on top. Add extra mint if desired. Serve any remaining dressing at the table. The salad is best enjoyed immediately while the arugula is crisp and the citrus is fresh.

Storage Tips

Store any unused dressing in a mason jar in the refrigerator for up to seven days; the oil may separate, so shake or whisk before using. Keep prepared salad components separate when possible: greens wrapped loosely in a paper towel inside a sealed container will stay crisp for 1–2 days, while clementine slices and pomegranate arils store well in airtight containers for 2–3 days. Chickpeas can be refrigerated in their own container for 3–4 days. If you plan to make this ahead for a gathering, assemble the salad no more than 30 minutes before serving to preserve texture and appearance.

Ingredient Substitutions

If you don’t have arugula, baby spinach or mixed spring greens are good swaps; each will change the flavor profile slightly—spinach softens the peppery edge. Swap pistachios for toasted walnuts or candied pecans for a sweeter finish, adjusting salt accordingly. For a nut-free version use roasted sunflower seeds or pumpkin seeds. If fresh clementines are unavailable, segments of mandarin or orange can be used; reduce added vinegar slightly if your citrus is particularly tart. Vegan needs are already covered, but for low-sugar variations reduce or omit maple syrup and replace with a splash of orange juice and a pinch of stevia if desired.

Serving Suggestions

Serve this salad as a colorful starter alongside roasted pork tenderloin or grilled chicken, where the citrus and pumpkin vinaigrette provide a bright counterpoint. For vegetarian mains, pair with warm lentils or a slice of savory baked squash tart. Garnish with extra mint and a light dusting of flaky sea salt for an elevated finish. For holiday spreads, place the salad in a shallow bowl so the layers read visually, and offer the remaining dressing at the table for guests who prefer a bolder coating.

Cultural Background

Composed salads that combine fruit, nuts and greens are common in many Western culinary traditions where seasonal produce is showcased. The idea of pairing squash or pumpkin with maple syrup draws on North American flavors—maple being a historic sweetener in New England and Canada, and pumpkin an autumn staple in the United States. The use of citrus and pomegranate brings in Mediterranean and Middle Eastern textures and bright acidity, creating a modern cross-cultural plate that celebrates local fall produce with global accents.

Seasonal Adaptations

In colder months swap clementines for baked pear slices or roasted apple wedges and replace fresh pomegranate arils with dried cranberries rehydrated briefly in orange juice. In early fall, roasted delicata or butternut squash cubes can be added warm for a heartier version—toss the roasted squash in the dressing briefly so it glazes the pieces. For spring or summer, reduce pumpkin in the dressing and increase lemon juice, or replace pumpkin with a small amount of roasted yellow pepper for a lighter vinaigrette.

Meal Prep Tips

To meal-prep this salad, portion the garnishes—citrus, grapes, pomegranate arils and pistachios—into separate containers. Keep the greens in a breathable container with a paper towel to absorb excess moisture. Store the dressing separately in a jar. When ready to eat, combine greens and mint, add two tablespoons dressing, toss, then top with pre-portioned garnishes. This method keeps textures intact and makes it easy to enjoy a fresh, composed bowl in under five minutes.

Whether you’re serving this for a weeknight dinner or a festive gathering, the combination of pumpkin maple vinaigrette, citrus, nuts and seeds creates an approachable yet memorable bowl that highlights fall flavors. Make it your own, and enjoy the bright, seasonal contrasts in every bite.