Harvest Bowl Salad with Balsamic Vinaigrette

Servings 8

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

Salad

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. 