Vegetable and Parmesan Ricotta Galette
Cranberry-Walnut Spinach Salad
Ingredients
- ½ (18-oz) pkg frozen halved Brussels sprouts, butternut squash, and onions
- 2 small cloves garlic, minced
- 1½ Tbsp olive oil
- 1 tsp dried thyme
- ½ (14.1-oz) pkg frozen pie crusts, thawed
- 1 large egg, lightly beaten and divided
- ½ cup whole milk ricotta cheese, drained
- 6 Tbsp grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 450°F. Toss together vegetables, garlic, oil, and thyme on a large rimmed baking sheet; spread in a single layer. Roast 15 minutes or until lightly browned.
- Reduce oven temperature to 375°F. Roll pie crust out to 14-inch circle on a lightly floured surface. Transfer to a baking sheet.
- Stir together half of beaten egg, ricotta, cheese, salt, and pepper. Spread the ricotta mixture on the crust, leaving a 2-inch border. Top with vegetables.
- Gently fold edges of dough over filling, overlapping dough as necessary. Press gently to seal.
- Brush remaining beaten egg over dough edges. Bake 30 to 35 minutes or until crust is golden brown.
Side Dish Ingredients
- ½ (10-oz) pkg fresh spinach
- ¼ cup sweetened dried cranberries
- ¼ cup chopped walnuts
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
569
|
176
|
745
|
| Fat (g) | 39 | 13 | 52 |
| Sat. Fat (g) | 18 | 2 | 20 |
| Protein (g) | 15 | 3 | 18 |
| Carb (g) | 43 | 15 | 58 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 513 | 170 | 683 |
| T. Sugs (g) | 4 | 11 | 15 |
| A. Sugs (g) | 3 | 6 | 9 |
Budget Friendly Meal Plan
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