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Salads & Bowls

Roasted Pumpkin Avocado Salad

Name: Roasted Pumpkin Avocado Salad
Yield: 4
Cuisine: Salads & Bowls
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; 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

4 Servings

500 Cals

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

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

Roasted Pumpkin and Avocado Salad

Amount Per Serving 4

Calories 500

% Daily Value*

Total Fat 32g 41%

Saturated Fat 8g 40%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 35mg 11%

Sodium 490mg 21%

Potassium 1520mg 41%

Total Carbohydrates 43g 16%

Dietary Fiber 13g 47%

Sugar 7g

Protein 16g

Vitamin A 0%

Vitamin C 0%

Calcium 25%

Iron 25%

* Percent Daily Values are based on a 2000 calorie diet.

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!

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.