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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.

INGREDIENTS

For the salad:
For the dressing:

INSTRUCTIONS

  1. 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 ensure 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.
  2. In a large mixing bowl, add spinach and radicchio and drizzle with half the honey pear vinaigrette. Toss well to combine and evenly distribute onto four serving plates.
  3. Evenly distribute couscous on each salad.
  4. Evenly distribute avocado, tomatoes and pumpkin on top of salads.
  5. Evenly sprinkle chopped hazelnuts and feta cheese on salads.
  6. Drizzle with remaining dressing and salt to taste.

Nutrition Facts

Recipe makes 4 servings

Serving Size 1 serving (517g)

Amount per serving

Calories 500

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • % Daily Value*
  • Total Fat 32g 41%
    • Saturated Fat 8g 40%
    • Trans Fat 0g
  • Cholesterol 35mg 11%
  • Sodium 490mg 21%
  • Total Carbohydrate 43g 16%
    • Dietary Fiber 13g 47%
    • Total Sugars 7g
      • Includes 0g Added Sugars 0%
  • Protein 16g
  • Vitamin D 0.1mcg0%
  • Calcium 310mg25%
  • Iron 4.4mg25%
  • Potassium 1520mg30%

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!

View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. 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.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. 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.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Evenly distribute couscous on each salad.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Evenly distribute avocado, tomatoes and
    pumpkin on top of salads.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Evenly sprinkle chopped hazelnuts and feta
    cheese on salads.
View Step1 Image

STEP by STEP

RECIPE GUIDE
  1. Drizzle with remaining dressing and
    salt to taste.
View Step1 Image
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