1 Package Pure Farmland Plant-Based Homestyle Meatballs
5 oz. arugula
1/4 cup balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. lemon zest
1/3 cup parmesan cheese, shaved
1/3 cup pine nuts, lightly toasted
Heat oven to 375 degrees F. Place Plant-Based Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175 degrees F. Set aside.
Add arugula to a large bowl.
In a small bowl, mix Balsamic vinegar with olive oil, until emulsified.
Drizzle the Balsamic vinegar and olive oil mixture over the salad.
Top with meatballs, lemon zest and parmesan cheese. Sprinkle lightly toasted pine nuts over the salad.
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