Arugula and Roasted Vegetable Salad with Crave Cheese Caprese “Package”

Arugula and Roasted Vegetable Salad with Crave Cheese Caprese "Package"

Ingredients for Salad

• 2 cups fresh washed arugula

• 2 cups fresh washed spinach or baby kale

• ½ cup red onion, medium dices

• ½ cup red bell pepper, medium dice

• ½ cup either butternut squash, zucchini or yellow squash, medium diced

• 1/3 cup toasted pistachios

• 1.4 cup lemon juice

• ½ cup olive oil plus one extra tablespoon olive oil

• 2 cloves of garlic, minced

• salt and pepper

Ingredients for Caprese "Package"

• 8 eggroll wrappers

• 1/3-1/2 pound Crave Brothers Mozzarella Cheese cut into 1 ½-2 inch cubes

• 8 large fresh basil leaves

• 16 grape tomatoes

• 8 small garlic cloves, roasted and peeled

• 1 egg yolk, whisked in small bowl

• oil for frying

• fresh shredded basil for garnish

• Pinch of crushed red pepper flakes


1. Add washed and dried greens into a large bowl and set aside.

2. Preheat oven to 400. Toss onion, peppers and squash in tablespoon of oil and roast until slightly browned and wilted. Remove from oven and cool. Add to greens.

3. Whisk the lemon juice, ½ cup of oil and garlic. Season with salt and pepper. Set aside.

4. On a clean cutting board, lay an eggroll wrapper out and place large basil leaf in the center. Top the leaf with a cube of Crave Brothers Mozzarella and 2 grape tomatoes. Fold the top of the wrapper and then sides and then the bottom of the wrapper together. Wet the seams with egg yolk and set down seam side down. Repeat with remaining wrappers.

5. Pour oil in a large deep skillet until it reaches at least one inch in depth. Bring oil to 365 degrees. Gently lay the cheese packages into the oil until they turn brown on each side. Should take about 2 minutes.

6. When brown immediately remove packages from oil and drain on paper towels while you assemble the salad.

7. Toss the greens and vegetables with the pistachios ad lemon vinaigrette and divide into 8 salad plates. Top each salad with one caprese package and serve.

Yields: 8 servings

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