Now you can have peanut butter in your salad!
and your pasta too~
I used this bag of kale salad mix to make prep super easy, but you can also make your own mix with fresh kale, shaved brussels sprouts, spinach, whatever you like
Fresh ravioli cooks in 2-3 minutes and will keep for days in the refrigerator
When you’re ready to serve the salad, top the ravioli with fresh Parmesan and broil for a few minutes
Serve them whole
Or quartered
The dressing is super easy
Mix everything in a jar for easy mixing and storing
The peanut butter makes it creamy and the lime adds just the right amount of tang and spark
It’s great without the croutons too!
Power Greens Salad with Butternut Squash Ravioli Parmesan Croutons
Ingredients
- Kale salad mix in a bag* or:
- baby kale massaged and cut into ribbons
- brussels sprouts shaved
- bean sprouts
- shredded red cabbage
- fresh spinach torn
- crisp romaine leaves torn
- dry roasted peanuts chopped
- fresh butternut squash ravioli cooked and drained
- freshly shaved Parmesan cheese
Instructions
- Place cooked ravioli on a baking sheet and cover with Parmesan. Broil for 3-4 minutes until cheese melts and turns golden. Serve whole or cut into 1/4s. Combine greens. Add peanuts to taste. Toss with Peanut Lime Dressing and top with ravioli croutons
- Adjust salad quantities to your needs. Plan on 2-3 ravioli per person
Notes
Peanut Lime Dressing
Ingredients
- 2 heaping T Peanut Butter
- 1 T olive oil
- 1 lime juiced
- 3 T water
- 1/2 T Dijon mustard
- 2 T pure maple syrup
- salt and pepper
- 1/2 tsp garlic powder
Instructions
- Combine ingredients in a jar and shake well. Refrigerate until just before serving, and let dressing warm to room temperature before tossing
Jazz up your salad this week!
Here’s another kind of crazy salad you might enjoy
Stuffed Peach Salad with Balsamic Drizzle
Thanks so much for visiting!
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