Baked Cabbage and Bean Salad with Tomato Dressing

Name: Baked Cabbage and Bean Salad with Tomato Dressing
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 3 -4 as a side salad
Ingredients: 3 cups variety of tomatoes; 1 shallot, halved; 1/4 cup olive oil; 1/2 tsp salt; 1/4 tsp pepper; dash of red wine vinegar; 2 400g cans cannellini beans, drained and rinsed; 2/3 cup chopped dates; 1 small napa cabbage, chopped; 2 shallots, sliced thin; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp pepper; 1 tsp garlic powder; 1/4 cup chopped parsley; 1/2 cup chopped walnuts; 2 tbsp nutritional yeast (optional)

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
3 -4 as a side salad
Calories
518 kcal
Course
Main Course
Cuisine
Greek

Baked Cabbage and Bean Salad with Tomato Dressing

Ulric Berry

Report

This yummy Baked Cabbage Salad is the perfect recipe for fall. It's comforting, warm, and so good for you.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

For the tomato dressing

3 cups variety of tomatoes
1 shallot, halved
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
dash of red wine vinegar

For the roasted sheet pan salad

2 400g cans cannellini beans, drained and rinsed
2/3 cup chopped dates
1 small napa cabbage, chopped
2 shallots, sliced thin
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/4 cup chopped parsley
1/2 cup chopped walnuts
2 tbsp nutritional yeast (optional)

Add to Shopping List

Instructions

For the tomato dressing

Preheat the oven to 425 and line a baking sheet with parchment paper. Add tomatoes to the baking sheet and roast until they start to burst. When done, remove the tomatoes from the oven. (You could also blister or char the tomatoes in a grill pan or on the grill.)
Add the burst tomatoes to a blender with half a shallot (start with half a shallot), olive oil, salt and pepper. Blend until fully combined. Taste and adjust seasoning or add a dash of red wine vinegar if needed or the other half of the shallot.Set aside 1/2 cup of the dressing and store the rest in the fridge.

For the sheet pan salad

Preheat the oven to 400F.
To a deep sheet pan (lined with parchment paper if desired) add cannellini beans, chopped dates, cabbage and sliced shallots. Season with olive oil, salt, pepper and garlic powder. Toss to combine and then bake for 15-25 minutes until cabbage is tender and slightly browned, tossing 1-2x during the baking time.
Remove from the oven and add to a large bowl along with the chopped walnuts. Drizzle with 1/2 cup of the tomato dressing, toss and then serve immediately. Optional: top the salad or mix in 2 tbsp nutritional yeast.

Notes

Make this a main dish by serving with your favourite protein.
If you can't find cannellini beans, butter beans or lima beans are good substitutes.
If you like this recipe, try our High Protein Salad (with warm lentils + chicken)

Nutrition Information

Show Details

Calories 518kcal (26%) Carbohydrates 54.3g (18%) Protein 19g (38%) Fat 28g (43%) Saturated Fat 3.6g (18%) Polyunsaturated Fat 9.1g Monounsaturated Fat 13.9g Sodium 1570.7mg (65%) Fiber 12.1g (48%) Sugar 5.7g (11%)

Nutrition Facts

Serving: 3-4 as a side salad

Amount Per Serving

Calories 518 kcal

% Daily Value*

Calories	518kcal	26%
Carbohydrates	54.3g	18%
Protein	19g	38%
Fat	28g	43%
Saturated Fat	3.6g	18%
Polyunsaturated Fat	9.1g	54%
Monounsaturated Fat	13.9g	70%
Sodium	1570.7mg	65%
Fiber	12.1g	48%
Sugar	5.7g	11%