Harvest Bowl Salad with Avocado Balsamic Vinaigrette

Calories

390 Per Serving

Protein

8g Per Serving

Fiber

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鈥�
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鈥�
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.

Harvest Bowl Salad with Avocado Balsamic Vinaigrette

Calories

390 Per Serving

Protein

8g Per Serving

Fiber

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鈥�
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鈥�
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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