Green Goddess Cabbage Crunch Salad! Roasted Savoy Cabbage, C

• total time: 51 minutes

Ingredients

Save this one for your next meal prep (simply store the beans separately for a topping crunch)🥗

For the dressing:

1/2 cup parsley

2 scallions, trimmed

3/4 cup plain Greek yogurt

3 tbsp La Tourangelle Olive Oil

1/4 tsp salt

Pepper to taste

2 tbsp honey

1 clove garlic

1 1/2 tbsp white wine vinegar

1/4 cup walnuts

1/2 tbsp capers

For the salad:

2 small heads savoy cabbage, sliced

3 tbsp La Tourangelle Olive Oil

1 1/2 tsp salt, divided

Pepper to taste

1 can cannellini beans, rinsed & drained

1/2 tsp paprika

1/2 tsp garlic powder

1/4 cup chopped walnuts

1/2 cup pickled onions

1 large apple, chopped

2 cups baby arugula, chopped

Directions

Preheat the oven to 425. Add the cabbage to a large sheet pan (or two to spread out). Drizzle with 2 tbsp olive oil and season with 1 tsp salt and pepper to taste. Toss, then roast for 20-25 minutes, tossing halfway. The cabbage should have crisp edges. Remove the beans from the oven, add the walnuts and toss then place back in the oven for 3-5 minutes.

Pat the beans dry with a kitchen towel. Add them to a parchment lined sheet pan and add the remaining tbsp olive oil, remaining 1/2 tsp salt, paprika and garlic powder. Toss to coat. Place them in the oven for 22-27 minutes, tossing halfway. They should be crisp.

Make the dressing. Add all ingredients to a high speed blender and blend until smooth.

Assemble the salad. Add the cabbage, arugula, apples and pickled onions to a bowl. Add the desired amount of dressing and toss. Top with the white beans & walnuts.