Green Goddess Cabbage Crunch Salad by @starinfinitefood

52 min

6 servings

🌿

120 ml

Parsley

🧅

2

Scallions

🥣

180 ml

Plain Greek yogurt

🫒

6 tbsp

Olive oil

🧂

1.8 tsp

Salt

⚫

Pepper

🍯

2 tbsp

Honey

🧄

1 clove

Garlic

🍇

1.5 tbsp

White wine vinegar

🌰

120 ml

Walnuts

🫒

0.5 tbsp

Capers

🥬

2 heads

Savoy cabbage

🫘

1 can

Cannellini beans

🌶️

0.5 tsp

Paprika

🧄

0.5 tsp

Garlic powder

🧅

120 ml

Pickled onions

🍎

1

Apple

🥬

40 g

Baby arugula

  1. Preheat

    Preheat the oven to 425.

  2. Add
    • Savoy cabbage
    • Olive oil
    • Salt

    Add the cabbage to a large sheet pan, drizzle with 2 tbsp olive oil and season with 1 tsp salt and pepper.

  3. Toss
    • Savoy cabbage

    Toss, then roast for 20-25 minutes, tossing halfway, until the cabbage has crisp edges.

  4. Pat
    • Cannellini beans

    Pat the beans dry with a kitchen towel.

  5. Add
    • Cannellini beans
    • Olive oil
    • Salt

    Add the beans to a parchment lined sheet pan with the remaining tbsp olive oil, remaining 1/2 tsp salt, paprika and garlic powder, and toss to coat.

  6. Place
    • Cannellini beans

    Place the beans in the oven for 22-27 minutes, tossing halfway, until crisp.

  7. Add
    • Walnuts
    • Cannellini beans

    Remove the beans from the oven, add the walnuts and toss, then place back in the oven for 3-5 minutes.

  8. Add
    • Parsley
    • Scallions
    • Plain Greek yogurt

    Make the dressing by adding all the dressing ingredients to a high speed blender and blending until smooth.

  9. Assemble
    • Savoy cabbage
    • Baby arugula
    • Apple

    Assemble the salad by adding the cabbage, arugula, apples and pickled onions to a bowl.

  10. Add

    Add the desired amount of dressing and toss.

  11. Top
    • Cannellini beans
    • Walnuts

    Top with the white beans and walnuts.

Green Goddess Cabbage Crunch Salad by @starinfinitefood

52 min

6 servings

🌿

120 ml

Parsley

🧅

2

Scallions

🥣

180 ml

Plain Greek yogurt

🫒

6 tbsp

Olive oil

🧂

1.8 tsp

Salt

⚫

Pepper

🍯

2 tbsp

Honey

🧄

1 clove

Garlic

🍇

1.5 tbsp

White wine vinegar

🌰

120 ml

Walnuts

🫒

0.5 tbsp

Capers

🥬

2 heads

Savoy cabbage

🫘

1 can

Cannellini beans

🌶️

0.5 tsp

Paprika

🧄

0.5 tsp

Garlic powder

🧅

120 ml

Pickled onions

🍎

1

Apple

🥬

40 g

Baby arugula

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425.

  2. Step 2/11

    Add the cabbage to a large sheet pan, drizzle with 2 tbsp olive oil and season with 1 tsp salt and pepper.

    🥬Savoy cabbage
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍳Sheet pan

  3. Step 3/11

    Toss, then roast for 20-25 minutes, tossing halfway, until the cabbage has crisp edges.

    🥬Savoy cabbage
    🍳Sheet pan

  4. Step 4/11

    Pat the beans dry with a kitchen towel.

    🫘Cannellini beans
    🧻Kitchen towel

  5. Step 5/11

    Add the beans to a parchment lined sheet pan with the remaining tbsp olive oil, remaining 1/2 tsp salt, paprika and garlic powder, and toss to coat.

    🫘Cannellini beans
    🫒Olive oil
    🧂Salt
    🌶️Paprika
    🧄Garlic powder
    🍳Sheet pan
    📜Parchment paper

  6. Step 6/11

    Place the beans in the oven for 22-27 minutes, tossing halfway, until crisp.

    🫘Cannellini beans
    🍳Sheet pan

  7. Step 7/11

    Remove the beans from the oven, add the walnuts and toss, then place back in the oven for 3-5 minutes.

    🌰Walnuts
    🍳Sheet pan

  8. Step 8/11

    Make the dressing by adding all the dressing ingredients to a high speed blender and blending until smooth.

    🌿Parsley
    🧅Scallions
    🥣Plain Greek yogurt
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍯Honey
    🧄Garlic
    🍇White wine vinegar
    🌰Walnuts
    🫒Capers

  9. Step 9/11

    Assemble the salad by adding the cabbage, arugula, apples and pickled onions to a bowl.

    🥬Savoy cabbage
    🥬Baby arugula
    🍎Apple
    🧅Pickled onions
    🥣Bowl

  10. Step 10/11

    Add the desired amount of dressing and toss.

    🥣Bowl

  11. Step 11/11

    Top with the white beans and walnuts.

    🫘Cannellini beans
    🌰Walnuts
    🥣Bowl

Composition

Ingredients

Types

Herbs, Vegetables, Dairy, Oils, Spices, Sweeteners, Condiments, Nuts, Legumes, Fruits

Ingredients

Parsley, Scallions, Plain Greek yogurt, Olive oil, Salt, Pepper, Honey, Garlic, White wine vinegar, Walnuts, Capers, Savoy cabbage, Cannellini beans, Paprika, Garlic powder, Pickled onions, Apple, Baby arugula

Notes

Parsley (for the dressing), Scallions (trimmed, for the dressing), Plain Greek yogurt (for the dressing), Olive oil (for the dressing), Salt (for the dressing), Pepper (to taste, for the dressing, for the salad), Honey (for the dressing), Garlic (for the dressing), White wine vinegar (for the dressing), Walnuts (for the dressing), Capers (for the dressing), Savoy cabbage (small heads, sliced), Cannellini beans (rinsed and drained), Apple (large, chopped), Baby arugula (chopped)

Allergens

Milk, Sulphites, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free

Calories

320 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 28g, Fat: 19g, Fiber: 7g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 110mg, Potassium: 500mg, Iron: 2mg, Sodium: 480mg, Magnesium: 45mg

Vitamins

Vitamin C: 45mg, Vitamin K: 120mcg, Vitamin A: 400mcg, Folate: 60mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

27 minutes

Overall

52 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Sheet pan, Kitchen towel, Parchment paper, Bowl

Appliances

Oven, Blender

Type

Type

Type Of Dish

Salad

Occasions

Meal Prep, Weekday Lunch

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Crisp

Flavors

Herby, Creamy, Tangy, Savory, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers (assembled salad without beans/dressing) : 2-3 days (store in an airtight container,keep roasted white beans and walnuts separate to retain crunch,keep dressing separate and add just before serving for best texture), dressing : 4-5 days (store in a sealed jar or airtight container), roasted beans and walnuts : 3-4 days (store in an airtight container at room temperature or fridge,re-crisp in oven or air fryer before serving if desired)