Today’s meal is a pesto-topped salad of ravioli, apples, and grapes. Even if you don’t like fruit in your main course, you should still try this recipe. We guarantee that after trying this recipe, all preconceptions will be abandoned.
Ingredients
- 8 ounces vegan pumpkin ravioli
- 2 cups mixed salad greens
- 1 cup red grapes, halved
- 1 medium apple, diced
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the vegan pumpkin ravioli according to the package instructions. Drain and set aside to cool.
- In a large salad bowl, combine the mixed salad greens, red grapes, diced apple, and chopped walnuts.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
- Add the cooked and cooled pumpkin ravioli to the salad bowl, and drizzle the dressing over the top. Toss gently to combine.
- Serve the salad immediately or refrigerate until ready to serve.
Nutrition Facts
- Calories: 380
- Total Fat: 17g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 410mg
- Total Carbohydrate: 52g
- Dietary Fiber: 7g
- Sugars: 19g
- Protein: 10g
