Roasted Almond and Parsley Dip

This roasted almond and parsley dip is one of those quietly magical recipes that instantly elevates a meal. It’s bright, savory, slightly tart, and deeply aromatic thanks to roasted almonds, fresh parsley, and a generous amount of good olive oil. Unlike a traditional pesto, this dip keeps the almonds crunchy rather than fully blended into a paste, giving each spoonful a wonderful texture that feels rustic and homemade.

On the farm, we serve this dip alongside warm vegetables, roasted meats, festive platters, and even simple sourdough. It comes together in minutes, but the flavor tastes like something you’d find on a well-curated holiday table. Because it contains only whole ingredients—nuts, herbs, cheese, lemon, and olive oil—it fits beautifully into our farm-to-table cooking philosophy: simple techniques, clean flavors, and ingredients that speak for themselves.

Making The Roasted Almond and Parsley Dip

Palm cabbage—known as cavolo nero in Italian—is a deeply nutritious, iron-rich leafy green that becomes beautifully dark and glossy when sautéed. In this recipe, we balance its natural bitterness with warm slices of apple, salty feta, crispy garlic, and bright tangerine supremes. The result is a vibrant, fresh, and richly flavored side dish that brings life to any festive or winter table. It is simple, wholesome, and built entirely from real ingredients grown regeneratively on the farm.

This is one of those recipes where the technique matters as much as the ingredients. The garlic-infused oil adds depth, the quick charring of the cabbage creates complexity, and the contrast of warm and cold elements makes every bite interesting. It’s a modern farm-to-table dish that fits beautifully into Thanksgiving, Christmas, or any celebratory menu where freshness is needed to cut through heavier flavors.

Serves:

4-6 people

Time to Prepare:

25 min

Time to cook or cure:

25 min

Skill

Stirr frying

Serves:

4-6 people

Time to Prepare:

25 min

Time to cook or cure:

25 min

Skills:

Stirr Frying

Ingredients & Tools

Ingredients

1 kg (2 lb) palm cabbage / cavolo nero
2 apples, sliced
60 g (2 oz) feta or homemade firm salty cheese
3 handfuls garlic cloves, finely diced
120 ml (½ cup) olive oil
2 tangerines, segmented into supremes
Lemon zest, a few grates
Fine sea salt, to taste

Tools

Large wok or deep sauté pan
Sharp knife
Cutting board
Small saucepan for garlic oil
Fine mesh strainer
Serving dish or platter

Recipe Tips & Variations

Swap tangerines for oranges, mandarins, or grapefruit segments.
Replace feta with goat cheese or homemade farm cheese.
Add toasted almonds or walnuts for crunch.
Serve warm or at room temperature—it works beautifully both ways.

Directions

To make these Palm Cabbage and Warm Apple Salad With Feta & Tangerines (Farm-Style Festive Side Dish)

Prepare the Palm Cabbage

Strip the leaves from the thick stems. Slice the stems into smaller pieces and set aside. Roughly chop or tear the leafy part into manageable pieces. Keeping the stems separate ensures they cook evenly and don’t become tough or stringy.

Make the Garlic-Infused Oil

Add the diced garlic to the olive oil and warm it gently. Allow it to fry until the sizzling slows down—this is when the water has evaporated and the garlic begins to crisp. Immediately remove from heat and strain.
Set the crispy garlic aside; it will become a delicious topping later.

Slice the Fruit

Slice the apples into thin wedges.
To supreme the tangerines, remove the peel with a knife and cut between the membranes so you’re left with clean, juicy citrus segments.

Sauté the Stems and Apples

Heat a spoonful of garlic oil in your wok. Add the stems with a pinch of salt and sauté for about 3 minutes until slightly softened. Add the apple slices and toss until warm and lightly golden. Remove both from the pan.

Char the Palm Cabbage Leaves

Add a fresh drizzle of garlic oil to the wok.
Sauté the leaves with a sprinkle of salt until they soften and pick up light charred spots. This char is essential for depth and flavor.

Combine Everything

Return the stems and apples to the wok. Toss well so the apples warm through again and the stems blend into the leafy parts.

Finish & Plate

Transfer to a serving dish.
Top with:

Crispy garlic
Crumbled feta
Tangerine supremes
A little fresh lemon zest

The contrast of warm greens and apples with cool citrus and cheese is exactly what makes this dish so special.

Storing Palm Cabbage and Warm Apple Salad With Feta & Tangerines (Farm-Style Festive Side Dish)

Store in the fridge for 1–2 days.

The citrus should be added fresh just before serving.

You can make the garlic oil ahead of time to speed up prep.

If you enjoyed this fresh, farm-style side dish, make sure to watch our video where we prepare a herby roasted almond dip—a pesto-style sauce that adds incredible richness to any festive spread.
You’ll also find more beautiful dishes in our Thanksgiving Playlist, where we showcase how to build a memorable, nourishing holiday table with home-grown ingredients

Frequently asked questions

Is palm cabbage the same as cavolo nero?

Yes. Palm cabbage, cavolo nero, Tuscan kale, and lacinato kale are all the same leafy green. It is darker, softer, and sweeter than curly kale.

Can I use kale instead of palm cabbage?

Absolutely—curly kale or red Russian kale works well, though palm cabbage gives the deepest flavor and softest texture when sautéed.

Can I prepare this dish ahead for a holiday meal?

Yes. You can sauté the cabbage, stems, and apples in advance. Add the tangerines, feta, garlic crisps, and lemon zest just before serving to keep the freshness.

Is this salad healthy?

Very. Palm cabbage is naturally high in iron and antioxidants, apples provide fiber, and citrus adds vitamin C which helps iron absorption. It’s a nutrient-dense side dish made entirely from whole foods.

What can I serve this with?

It pairs wonderfully with roasted vegetables, chicken, turkey, grain salads, or as part of a colourful Thanksgiving or Christmas table.

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Roasted Almond and Parsley Dip

Making The Roasted Almond and Parsley Dip