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
Nutrition 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.
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Toss the Harvest Salad to coat. Keep refrigerated until serving.