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BEACON Senior News

Recipe: Harvest Bowl Salad with Balsamic Vinaigrette

Make good fats a part of your next trip to the grocery store with this avocado-inspired salad.

Harvest Bowl Salad with Balsamic Vinaigrette

Balsamic Vinaigrette:

1/2       Avocado From Mexico, diced

1          tablespoon avocado oil

2          tablespoons shallots, minced

1          tablespoon Dijon mustard

3          tablespoons white balsamic vinegar

1          tablespoon honey

3          tablespoons water



2          Avocados From Mexico, diced

2          sweet potatoes, roasted and diced

2          cups quinoa, cooked

2          cups arugula

2          cups kale

1          cup Brussels sprouts petals, roasted

2          Honeycrisp apples, diced

2          tablespoons roasted pecans, unsalted

2          tablespoons roasted pepitas, unsalted

2          tablespoons dried cranberries


To make balsamic vinaigrette: In food processor, process avocado, avocado oil, shallots, Dijon mustard, balsamic vinegar, honey and water to smooth consistency. Set aside.


To make salad: In large bowl, combine avocados, sweet potatoes, quinoa, arugula, kale, Brussels sprouts petals, apples, pecans, pepitas and dried cranberries. Pour balsamic vinaigrette over salad mixture.


Toss salad to coat. Keep refrigerated until ready to serve.


Nutritional information per serving: 390 calories; 16 g total fat; 0 g saturated fat; 0 g cholesterol; 370 mg sodium; 55 g total carbohydrates; 11 g dietary fiber; 12 g sugar; 15 g protein.

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