Recipe and photo courtesy of Avocados From Mexico (avocadosfrommexico.com)
Makes 8 servings
The Salad:
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 petals, roasted
2 Honey Crisp apples, diced
2 T. roasted pecans, unsalted
2 T. roasted pepitas, unsalted
2 T. dried cranberries
The Balsamic Vinaigrette:
½ 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
Place all salad dressing components into a food processor and process to a smooth consistency. Use the remaining dressing for future use.
To make the salad: Place all salad ingredients into a large bowl and pour the Avo Balsamic Vinaigrette over the mixture. Toss to coat. Keep refrigerated until serving.