Harvest Chopped Salad With Pumpkin-Berry Vinaigrette

Vinaigrette:

2 T. pumpkin oil (see note)

2 T. raspberry or balsamic vinegar

1/2 C. raspberries or chopped strawberries, lightly crushed

Sea salt or kosher salt and fresh-ground black pepper to taste

Salad:

5-ounce bag field greens

1 large apple, peeled and diced (Granny Smith or Fuji preferred)

2 medium pears, peeled, cored and diced

1 1/2 t. lemon juice

1 head Belgian endive, thinly sliced

1/2 red bell pepper, cored, seeded and diced

1 rib celery, sliced

1 (1 lb.) block firm or extra-firm tofu, medium diced (optional)

1/4 C. walnuts, toasted

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.

Recipe notes: Pumpkin oil is sold in natural food stores and some gourmet shops. To toast nuts, place in a single layer on a baking sheet. Toast in a 350° F oven about 5 minutes, shaking pan periodically to turn the nuts, until nuts are golden and fragrant.

Yield: 4 servings.