Categories: Salad
Ingredients
- For the Pesto:
- 2 cups fresh spinach
- 1 cup fresh basil
- 2 tbsp. olive oil
- 1 tbsp. fresh lemon juice
- 2 garlic cloves
- 1/4 tsp. sea salt
- For the Meatballs:
- 1 1/2 lb. ground turkey
- 1/4 cup pesto
- 1/4 cup chopped, fresh parsley
- 1 garlic clove, minced
- 1/4 tsp. sea salt
- For the Salad:
- 6 cups baby arugula
- 1 1/2 cups red grapes, halved
- 1/2 cup toasted walnuts
- 6 large fresh basil leaves, chopped
- For the Dressing:
- 2/3 cup olive oil
- 3 tbsp. red wine vinegar
- 2 tbsp. fresh lemon juice
- 1 tbsp. honey
- 1 tsp. finely grated lemon zest
- 1 tsp. Dijon
- 1/4 tsp. sea salt
Directions
-
In a blender or food processor, combine all of the pesto ingredients and blend until smooth. Set aside 1/4 cup of the pesto. Place the remaining in an airtight container and refrigerate for up to 1 week.
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Preheat the oven to 375. Line 2 large baking sheets with parchment paper. In a large bowl, combine the turkey, pesto, parsley, garlic and salt. Mix to combine. Form into 1 1/2 inch meatballs. Place on the prepared baking sheets and bake for 18-20 minutes, until cooked through.
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In a large bowl, place the arugula, grapes, walnuts and basil. Toss gently to combine. Set aside.
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In a medium bowl, whisk together all of the ingredients for the dressing until fully combined. Pour desired amount of dressing over the salad and toss to combine. Serve plates or bowls of the salad topped with the meatballs.