Baked Cabbage and Bean Salad with Tomato Dressing

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

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Preheat the oven to 400F. 
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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.