Bean Goddess Cabbage Crunch Salad

Name: Bean Goddess Cabbage Crunch Salad
Ingredients: 0.5 cup parsley; 2 scallions, trimmed; 0.75 cup plain Greek yogurt; 3 tbsp La Tourangelle Olive Oil; 0.25 tsp salt; to taste Pepper; 2 tbsp honey; 1 clove garlic; 1.5 tbsp white wine vinegar; 0.25 cup walnuts; 0.5 tbsp capers; 2 small heads savoy cabbage, sliced; 3 tbsp La Tourangelle Olive Oil; 1.5 tsp salt, divided; to taste Pepper; 1 can cannellini beans, rinsed & drained; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.25 cup chopped walnuts; 0.5 cup pickled onions; 1 large apple, chopped; 2 cups baby arugula, chopped

Serves 1

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Bean Goddess Cabbage Crunch Salad

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Serves 1

Directions

1Preheat the oven to 425 degrees Fahrenheit.
2Add the sliced cabbage to a large sheet pan (or two to spread out).
3Drizzle the cabbage with 2 tablespoons of olive oil and season with 1 teaspoon of salt and pepper to taste.
4Toss the cabbage to coat.
5Roast the cabbage for 20-25 minutes, tossing halfway.
6Pat the cannellini beans dry with a kitchen towel.
7Add the dried beans to a parchment-lined sheet pan.
8Add the remaining tablespoon of olive oil, remaining 1/2 teaspoon of salt, paprika, and garlic powder to the beans.
9Toss the beans to coat.
10Place the beans in the oven for 22-27 minutes, tossing halfway, until crisp.
11After removing the beans from the oven, add the walnuts and toss, then place back in the oven for 3-5 minutes.
12Make the dressing by adding parsley, scallions, Greek yogurt, olive oil, salt, pepper, honey, garlic, white wine vinegar, walnuts, and capers to a high-speed blender.
13Blend the dressing until smooth and creamy.
14Assemble the salad by adding the roasted cabbage, arugula, chopped apples, and pickled onions to a bowl.
15Add the desired amount of dressing and toss to combine.
16Top the salad with the roasted white beans and walnuts.

Ingredients

0.5 cup parsley
2 scallions, trimmed
0.75 cup plain Greek yogurt
3 tbsp La Tourangelle Olive Oil
0.25 tsp salt
to taste Pepper
2 tbsp honey
1 clove garlic
1.5 tbsp white wine vinegar
0.25 cup walnuts
0.5 tbsp capers
2 small heads savoy cabbage, sliced
3 tbsp La Tourangelle Olive Oil
1.5 tsp salt, divided
to taste Pepper
1 can cannellini beans, rinsed & drained
0.5 tsp paprika
0.5 tsp garlic powder
0.25 cup chopped walnuts
0.5 cup pickled onions
1 large apple, chopped
2 cups baby arugula, chopped

Equipment

ovensheet pankitchen towelparchment lined sheet panhigh speed blenderbowl

Tips

To maintain crunch for meal prep, store the beans separately.
The cabbage should have crisp edges after roasting.
The beans should be crisp after roasting.

Bean Goddess Cabbage Crunch Salad

Serves 1

tiktok.com

Bean Goddess Cabbage Crunch Salad

tiktok.com

Serves 1

Directions

1Preheat the oven to 425 degrees Fahrenheit.
2Add the sliced cabbage to a large sheet pan (or two to spread out).
3Drizzle the cabbage with 2 tablespoons of olive oil and season with 1 teaspoon of salt and pepper to taste.
4Toss the cabbage to coat.
5Roast the cabbage for 20-25 minutes, tossing halfway.
6Pat the cannellini beans dry with a kitchen towel.
7Add the dried beans to a parchment-lined sheet pan.
8Add the remaining tablespoon of olive oil, remaining 1/2 teaspoon of salt, paprika, and garlic powder to the beans.
9Toss the beans to coat.
10Place the beans in the oven for 22-27 minutes, tossing halfway, until crisp.
11After removing the beans from the oven, add the walnuts and toss, then place back in the oven for 3-5 minutes.
12Make the dressing by adding parsley, scallions, Greek yogurt, olive oil, salt, pepper, honey, garlic, white wine vinegar, walnuts, and capers to a high-speed blender.
13Blend the dressing until smooth and creamy.
14Assemble the salad by adding the roasted cabbage, arugula, chopped apples, and pickled onions to a bowl.
15Add the desired amount of dressing and toss to combine.
16Top the salad with the roasted white beans and walnuts.