Print Recipe
Harvest Bowl Salad with Avocado Balsamic Vinaigrette
-
Total Time :
0 sec
-
Servings :
8
-
Serving Size :
1 cup
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
Tip: Click on step to mark as complete.
-
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.
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Toss the Harvest Salad to coat. Keep refrigerated until serving.
Nutrition Facts
Calories
Protein
FiberNutrition 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
-
Total Time :
0 sec
-
Servings :
8
-
Serving Size :
1 cup
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
Tip: Click on step to mark as complete.
-
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.
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