Everything Bagel Salad with White Beans and Pesto

Updated: May 4

Your favorite bagel taste, but with a nutrient-dense spin!


Recipe Adapted from Tieghan Gerard's Half Baked Harvest: Super Simple

Serves Four


The Ingredients

  • 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


The Instructions

  • 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.



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