Loaded with hearty, healthy eats, this tasty salad is a cozy treat in the fall and winter.
This Heart-Check Certified recipe is brought to you by Avocados From Mexico.
Nutrition Facts
Harvest Bowl Salad with Avocado Balsamic Vinaigrette
Calories
390 Per ServingProtein
8g Per ServingFiber
11g Per ServingNutrition Facts
Calories | 390 | |
---|---|---|
Total Fat | 16.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.0 g | |
Monounsaturated Fat | 9.0 g | |
Cholesterol | 0 mg | |
Sodium | 115 mg | |
Total Carbohydrate | 55 g | |
Dietary Fiber | 11 g | |
Sugars | 12 g | |
Protein | 8 g |
Dietary Exchanges
2 starch, 1 fruit, 1 vegetable, 3 fat
Ingredients
Salad Dressing Ingredients
-
1/2 avocado (diced) -
1 tablespoon avocado oil -
2 tablespoons shallot (minced) -
1 tablespoon Dijon mustard -
3 tablespoons white balsamic vinegar -
1 tablespoon honey -
3 tablespoons water
Salad Base Ingredients
-
2 avocados (diced) -
2 sweet potatoes (roasted, diced) -
2 cups cooked quinoa -
2 cups arugula -
2 cups kale -
1 cup Brussels sprout petals, roasted -
2 honey crisp apples, diced -
2 tablespoons roasted pecans (unsalted) -
2 tablespoons roasted pumpkin seeds (unsalted) -
2 tablespoons dried cranberries
Directions
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Place all salad dressing components into a food processor and process to a smooth consistency. Use the remaining dressing for another use. -
Place all salad ingredients into a large bowl and pour the Avo Balsamic Vinaigrette over the Harvest Salad mixture.
-
Toss the Harvest Salad to coat. Keep refrigerated until serving.