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Harvest Bowl Salad with Avocado Balsamic Vinaigrette

Avocados from Mexico Harvest Bowl Salad with Avocado Balsamic Vinaigrette Heart-Check certified recipe
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Harvest Bowl Salad with Avocado Balsamic Vinaigrette

Nutrition Facts

Harvest Bowl Salad with Avocado Balsamic Vinaigrette
CaloriesCalories
390 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
11g Per Serving
×
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

Servings   8   Serving Size   1 cup

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

Tip: Click on step to mark as complete.

  1. Place all salad dressing components into a food processor and process to a smooth consistency. Use the remaining dressing for another use.

  2. Place all salad ingredients into a large bowl and pour the Avo Balsamic Vinaigrette over the Harvest Salad mixture.  
  3. Toss the Harvest Salad to coat. Keep refrigerated until serving.
 

Nutrition Facts

Harvest Bowl Salad with Avocado Balsamic Vinaigrette
CaloriesCalories
390 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
11g Per Serving
×
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

Servings   8   Serving Size   1 cup

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

Tip: Click on step to mark as complete.

  1. Place all salad dressing components into a food processor and process to a smooth consistency. Use the remaining dressing for another use.

  2. Place all salad ingredients into a large bowl and pour the Avo Balsamic Vinaigrette over the Harvest Salad mixture.  
  3. Toss the Harvest Salad to coat. Keep refrigerated until serving.
 

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