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
- 8 c Baby spinach
- 1-1/3 c Lettuce, radicchio, chopped
- 2 ea Avocados From Mexico, sliced, half-moons
- 2 ea Couscous, cooked
- 2 c Pumpkin, fresh, roasted, small dice
- 2 c Tomatoes, Constellation, whole
- 1 c Feta cheese, crumbled
- 1/2 c Hazelnuts, chopped
- For the Honey Pear Vinaigrette Dressing
- 1 ea Pear, Bosc, fresh, peeled, diced
- 3/4 c Avocado oil, prepared
- 1/4 c Balsamic vinegar, white, prepared syrup
- 2 T Honey, local
- 1 t Dijon mustard, prepared
- To taste Kosher salt
Instructions
- 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.
- 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.
- Evenly distribute couscous on each salad.
- Evenly distribute avocado, tomatoes and pumpkin on top of salads.
- Evenly sprinkle chopped hazelnuts and feta cheese on salads.
- Drizzle with remaining dressing and salt to taste.
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!
