Ultimate Winter Wrap

SERVES

4

PREP TIME

20 minutes

COOK TIME

0 minutes

INGREDIENTS

plant based protein

For the Wrap:

1 Package Pure Farmland Plant-Based Homestyle Meatballs
6 oz. weight Shredded Kale
1/2 Small Lemon, Juiced
1 tbsp. Extra Virgin Olive Oil
6 oz. weight Shredded Vegetables, Such As Brussels Sprouts, Cabbage, Carrots
2 Medium Apples, Cored And Diced
1 1/2 c. Candied Pecans (See Note)
4 oz. weight Crumbled Goat Cheese
1 1/2 c. Roasted Butternut Squash (See Note)
1/2 c. Pomegranate Arils

 For the Dressing:

1/2 c. Red Wine Vinegar
4 tsp. Whole Grain Or Dijon Mustard
4 tsp. Pure Maple Syrup
1/4 tsp. Sea Salt
1/4 tsp. Ground Black Pepper
1/2 c. Extra Virgin Olive Oil




DIRECTIONS

Cook meatballs over the stovetop until crispy and golden.

Put the shredded kale in a very large salad bowl. Add lemon juice and extra-virgin olive oil. Use your hands to massage the lemon juice and olive oil into the greens, about a minute or so. The greens should wilt slightly and take on a deep green color.

Add the other shredded vegetables/greens to the bowl as well as the chopped apple and pecans.

Make the dressing by combining all of the dressing ingredients in a lidded glass jar or canning jar. Shake vigorously for 30 seconds and then pour it over the vegetable mix. Mix well.

Place a generous amount of the vegetable mix onto the spinach wraps. Place a few meatballs, halved on top. Finish with the crumbled goat cheese, butternut squash, and pomegranate arils.

 Tightly wrap and serve!

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