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RECIPE + PAIRING

Tropical Garden Salad w/ Crispy Vegan Nuggets

WHY THE PAIRING WORKS

The tropical fruit notes in the salad beautifully mirror the pineapple and coconut flavors in the Melograno Piña Colada. The crispy nuggets add savory richness, while the fresh produce keeps the dish light and refreshing. The cocktail’s creamy coconut and bright pineapple flavors complement the sweetness of the dragon fruit and balance the earthy depth of the roasted beets.

INGREDIENTS

For the Salad

  • 2 cups butter lettuce, gently torn
  • 1 dragon fruit, cubed
  • 1 medium roasted beet, diced
  • ½ cup shredded carrots
  • ¼ cup thinly sliced cucumber
  • 2 tbsp toasted coconut flakes

For the Crispy Vegan Nuggets

  • 1 package plant-based vegan chicken nuggets

For the Tropical Lime Dressing

  • 3 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp honey or agave
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

 

INSTRUCTIONS

  1. Cook the Vegan Nuggets
    Prepare the vegan chicken nuggets according to the package instructions. Bake or air fry until golden and crispy.
  2. Prepare the Salad Base
    In a large bowl, combine butter lettuce, dragon fruit, roasted beets, cherry tomatoes, and cucumber.
  3. Make the Dressing
    Whisk together olive oil, lime juice, honey or agave, Dijon mustard, salt, and pepper until well combined.
  4. Assemble the Salad
    Toss the salad lightly with the dressing. Arrange the crispy vegan nuggets on top.