Roasted Pumpkin &
Avocado Salad
Looking to infuse fall into
your salad routine? Try
adding roasted pumpkin,
couscous, hazelnuts, avocado
and tomatoes to your
spinach! Drizzled with a
honey pear vinaigrette, this
salad is sure to satisfy all
your pumpkin dreams.
DID YOU KNOW?
THE AVOCADO IS A FRUIT, NOT A VEGETABLE?
Learn more about the amazing avocado, including its rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes!
STEP by STEP
RECIPE GUIDE
- For the dressing: Place all ingredients except for
avocado oil into a food processor and process to
a smooth consistency. While processing, pour
avocado oil into food processor to assure
emulsion is formed. Once well combined, remove
vinaigrette from food processor and add to salad
or store in an airtight container. Refrigerate until
needed for up to 24 hours.
STEP by STEP
RECIPE GUIDE
- In a large mixing bowl, add spinach and drizzle
with half the maple white balsamic vinaigrette.
Toss well to combine and evenly distribute onto
four serving plates.
STEP by STEP
RECIPE GUIDE
- Evenly distribute couscous on each salad.
STEP by STEP
RECIPE GUIDE
- Evenly distribute avocado, tomatoes and
pumpkin on top of salads.
STEP by STEP
RECIPE GUIDE
- Evenly sprinkle chopped hazelnuts and feta
cheese on salads.
STEP by STEP
RECIPE GUIDE
- Drizzle with remaining dressing and
salt to taste.
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