Your favorite bagel taste, but with a nutrient-dense spin!
Recipe Adapted from Tieghan Gerard's Half Baked Harvest: Super Simple
3 tbsp extra virgin olive oil
1 everything bagel, roughly torn
1 (15 oz) can cannelloni beans, drained and rinsed
1/3 cup pesto
1 tbsp white wine vinegar
Juice of 1 lemon
Flaky sea salt, to taste
Crushed red pepper, to taste
6 cups baby arugula
1/4 cup freshly shaved Parmesan cheese
1 tbsp Everything But the Bagel Seasoning
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the bagel pieces and toast, tossing occasionally, until lightly toasted, about 5 minutes. Remove the bagel pieces and place in a small bowl.
In a medium bowl, toss together the cannelloni beans, pesto, the remaining 1 tbsp of olive oil, the vinegar, lemon juice, and a pinch of flakey salt and red pepper flakes. Add the arugula, parmesan, and everything but the bagel seasoning and toss.
Top each salad with the bagel croutons and dig in!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.