Roasted Cabbage Salad with Orange-maple-walnut-goat Cheese C

• total time: 35 minutes

Ingredients

For the cabbage:

1 medium cabbage about 2 lbs, chopped

2 1/2 tbsp La Tourangelle Avocado Oil (or olive oil)

3/4 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

Juice of 1/2 orange

3 sprigs of rosemary, torn into pieces

1 cup chopped arugula

1/2 cup walnuts

1 tbsp La Tourangelle Avocado Oil (or olive oil)

1 tbsp maple syrup

1/2 tsp tamari soy sauce

Pinch salt

1/2 tsp orange zest

3 tbsp dried cranberries

1/4 cup chopped fresh parsley

1/3 cup goat cheese crumbles

Tahini, optional for serving

Directions

Preheat the oven to 425.

Add the cabbage to a large sheet pan. Add the oil, salt, garlic powder, pepper and rosemary and toss to combine. Place in the oven for 15 minutes, then toss the cabbage and place back in the oven for about another 15 minutes.

While the cabbage roasts, make the crunch. Heat the avocado oil, maple syrup and tamari in a pan over medium heat until it starts to bubble. Add the walnuts and toss every few minutes. Cook for about 5 minutes, until the mixture starts to thicken and coat the walnuts. Add the salt and orange zest and continue to toss for a couple more minutes. Add the cranberries and toss together with the walnuts. Remove from the heat and put the walnuts and cranberry mixture onto a piece of parchment paper and allow it to cool until it hardens.

Next, chop the walnut mixture into small pieces then add to a bowl with the parsley and goat cheese and toss together.

Remove the cabbage from the oven, then add the arugula and orange juice. Toss together, then plate the cabbage. Top with the crunch and drizzle with tahini, if using.