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Harvest Bowl Salad with Balsamic Vinaigrette

AHA Heart Healthy


  • 2 ea. Avocados From Mexico, diced
  • 2 ea. Sweet potatoes, roasted and diced
  • 2 c. Quinoa cooked
  • 2 c. Arugula
  • 2 c. Kale
  • 1 c. Brussel sprout pedals, roasted
  • 2 Honey Crisp Apples, diced
  • 2 T. Roasted pecans, unsalted
  • 2 T. Roasted pepitas, unsalted
  • 2 T. Dried cranberries
  • Balsamic Vinaigrette
  • 1/2 Avocado From Mexico, diced
  • 1 T. Avocado oil
  • 2 T. Shallots, minced
  • 1 T. Dijon mustard
  • 3 T. White balsamic vinegar
  • 1 T. Honey
  • 3 T. Water
Text Me Ingredients


  1. Salad instructions: 1. Place all salad ingredients into a large bowl and pour the Avo Balsamic Vinaigrette over the Harvest Salad mixture. 2. Toss the Harvest Salad to coat. Keep refrigerated until serving.
  2. Dressing instructions: Place all salad dressing components into a food processor and process to a smooth consistency. Use the remaining dressing for future use.

DISCLAIMER: While many factors affect heart disease, eating avocados as part of a diet low in saturated fat and cholesterol may reduce the risk.

DISCLAIMER FOR LOGO USE/ AHA Disclaimer: Avocados From Mexico are certified by the American Heart Association®. Certification does not apply to serving suggestions or recipes.

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!
Nutrition Facts
Harvest Bowl Salad with Balsamic Vinaigrette
Amount Per Serving 8
Calories 390 Calories from Fat 0
% Daily Value*
Total Fat 16gg
Saturated Fat 0g
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 0mgmg
Sodium 370mgmg
Total Carbohydrates 55gg
Dietary Fiber 11gg
Total Sugars 12gg  
  Includes 0g Added Sugars
Protein 15gg
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 0mg
Iron 0mg
Potassium 0mg
* Percent Daily Values are based on a 2000 calorie diet.
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