Fall Salad: Cabbage, Fennel, Manchego & Candied Pepitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall salad combining shredded cabbage, fennel, and kale with candied pumpkin seeds and shaved manchego cheese. A balsamic-orange vinaigrette balances the sweet and savory elements.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup finely minced shallot
- 1/4 cup white balsamic vinegar
- juice of one orange
- 1/2 teaspoon salt
- 1/3 to 1/2 cup extra-virgin olive oil
- 1/4 to 1/2 head of cabbage, thinly sliced
- 1 head fennel, thinly sliced
- 3 to 4 scallions, white and light green parts, thinly sliced
- a few handfuls of other greens: baby kale, arugula, whatever looks good
- candied pepitas, optional
- shaved Manchego to taste
- fresh cracked pepper to taste
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 382mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 512mg
- Calcium
- 118mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.