by American Heart Association

Ingredients: (8 one-cup servings)
Salad Dressing:
½ 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:
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

Instructions:

  • Place all salad dressing components into a food processor or blender (or mix well to a smooth consistency.
  • Place all salad ingredients into a large bowl and pour the Avocado Balsamic Vinaigrette over the Harvest Salad mixture.
  • Toss the Harvest Salad to coat. Keep refrigerated until serving.

Nutrition:
Calories: 390; Total Fat: 16g; Sodium: 115mg; Carbs: 55g; Sugars: 12g; Protein: 8g