This super simple grilled watermelon with arugula and balsamic reduction dish is easy to make, beautiful, and delicious with fresh juicy charred watermelon, crunchy peppery arugula, and topped with a savory sweet balsamic glaze. I added a little sprinkle of goat cheese for an extra tang and dimension.

Ingredients

While this dish is best when watermelon is in season, you can technically make these any time of the year. I love to bring them to a Summer BBQ or picnic or lay them out as a beautiful appetizer for gatherings.

• 1 small watermelon
• 2 tbsp olive oil
• 2 cups fresh arugula
• 1/2 cup balsamic glaze
• 1/4 cup goat cheese, optional

Instructions

These couldn’t be simpler to make. With just a few minutes of grill time and some toppings, they’re a show-stopping side dish or appetizer that will surely be a crowd-pleaser. These are best served fresh the same day and don’t keep well since they get a little soggy, so eat up and enjoy!

1. Preheat a grill to medium-high. While the grill is heating, slice the watermelon into small squares about 2 inches wide.
2. Lightly baste each square with a little olive oil so it won’t stick to the grill.
3. Grill each watermelon slice for five minutes per side or until slightly charred and caramelized. Repeat with all remaining slices.
4. Stack two slices of watermelon together. Top with fresh arugula, drizzle some balsamic glaze, and sprinkle some goat cheese if using.
5. Serve fresh and enjoy!

Try these other recipes:

Lemon Beetroot Hummus

Grilled Lion’s Mane Steak Ciabatta Sandwiches

Grilled Cauliflower Steaks with Chimichurri

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Grilled Watermelon with Arugula and Balsamic Reduction

This super simple grilled watermelon with arugula and balsamic reduction dish is easy to make, beautiful, and delicious with fresh juicy watermelon, crunchy peppery arugula, and topped with a savory sweet balsamic glaze. Perfect for BBQs, picnics, and a light summer appetizer.

Course Appetizer

Cuisine American

Keyword grilled watermelon

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 small watermelon
• 2 tbsp olive oil
• 2 cups fresh arugula
• 1/2 cup balsamic glaze
• 1/4 cup goat cheese, optional

Instructions

• Preheat a grill to medium-high. While the grill is heating, slice the watermelon into small squares about 2 inches wide.
• Lightly baste each square with a little olive oil so it won't stick to the grill.
• Grill each watermelon slice for five minutes per side or until slightly charred and caramelized. Repeat with all remaining slices.
• Stack two slices of watermelon together. Top with fresh arugula, drizzle some balsamic glaze, and sprinkle some goat cheese if using.
• Serve fresh and enjoy!

The post Grilled Watermelon with Arugula and Balsamic Reduction appeared first on The Hungry Carrot.

I was craving a very specific combination of cheesy ravioli but Summer style with a light lemony sauce and lots of greens. This dish was perfect. The arugula makes it feel like you’re eating a salad instead of a dish of pasta and the asparagus adds such a wonderful texture and rich flavor. The nutty crunch of pecans and parmesan are the perfect additions to balance the flavors.

Delicious Variations

The beauty of vegan ravioli lies in its versatility. You don’t need to be a vegan or vegetarian to enjoy this ravioli. Make it your own by swapping out ingredients or adding your favorites.

1. Seasonal Vegetables: While asparagus is a popular choice, other seasonal vegetables can be used. Spinach, kale, artichokes, and mushrooms are excellent alternatives or additions. Each vegetable brings its unique flavor profile, enriching the dish in different ways.
2. Alternative Fillings: Beyond the standard cheese filling, variations include pumpkin, mushroom, or butternut squash puree for a sweeter note, or roasted red peppers for a smoky flavor.
3. Herbs: Fresh herbs can also be added to the lemon sauce or used as a topping like basil, chives, thyme, or even dill.
4. Nutritional Add-Ins: To boost the nutritional value, ingredients such as ground flaxseeds, chia seeds, or hemp seeds can be mixed in. These additions increase the protein and omega-3 content, making the dish even healthier.

Instructions

1. Prepare your ingredients. Wash your produce, chop the onion, and trim the asparagus.
2. Boil your pasta according to the package directions.

3. Saute your onion and asparagus. Then add in your garlic.
4. Make the buttery lemon sauce by melting the butter, adding the lemon juice, and throwing in the pecans.

5. Serve on a bed of arugula and top with lemon zest and vegan parmesan.

Customizations

Have an allergy or dietary preference? Here are some options to make this fit your needs.

1. Gluten Free: Substitute gluten-free ravioli, noodles, or other grains.
2. Nut allergy: Just remove the pecans. Add in other veggies or other toppings for a crunch factor.
3. Soy: Make sure to check the labels of the ravioli to ensure the pasta is soy-free. Swap for noodles if needed.
4. High Protein: Feel free to add in tofu, tempeh, or more nuts if you need a protein boost.

Storage

• Store leftovers in the fridge in an airtight container for up to 3 days. Store the arugula separately or it will wilt.
• Reheat gently in the microwave or on the stove with a bit of butter or broth/water to prevent drying out.
• I don’t recommend freezing this. You can freeze the ravioli separately, but once prepared with the sauce and the veggies, the texture would change quite a bit.

Try these other recipes:

Roasted Red Pepper Pasta

Thai Udon Peanut Noodles

Vegan Alfredo with Peas

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Ravioli with Asparagus and Arugula

A deliciously light ravioli pasta dressed in a buttery lemon sauce, crunchy asparagus, and sweetened pecans served on a bed of fresh peppery arugula. In less than 15 minutes, you have a deliciously filling meal perfect for Spring or Summer.

Course Main Course

Cuisine American, Italian

Keyword arugula, asparagus, ravioli

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 16 oz package dairy-free ravioli
• 1 bunch asparagus-tough ends trimmed
• 1 tbsp olive oil
• 1/4 onion-diced
• 4 tbsp vegan butter
• 1 tbsp minced garlic
• 2 tbsp lemon juice plus zest
• salt and pepper to taste
• 4 cups arugula
• 1/4 cup roasted pecans-chopped
• vegan parmesan for topping (optional)

Instructions

• Start a large pot of salted water to boil. Once boiling, add the ravioli and cook according to package directions. Drain and set aside.
• Add the olive oil to a skillet and cook the onion and asparagus for 5-7 minutes until softened. Add the garlic and cook for one more inute.
• Add in the butter and heat until melted. Toss in the chopped pecans and roast for 1-2 minutes. Add the lemon juice, salt, and pepper. Cook for another two minutes.
• Toss the ravioli in the butter sauce with the asparagus.
• Prepare a plate with one cup of fresh arugula, top with a serving of ravioli and asparagus, and finish with some lemon zest and a sprinkling of vegan parmesan cheese.
• Serve warm. Store leftovers in the fridge for 2-3 days.

The post Ravioli with Arugula and Asparagus appeared first on The Hungry Carrot.