Roasted Cabbage Salad with Maple Ginger Dressing
Looking to spice up your veggie game? I got you.
For the longest time, I've been a steamed kale or spinach gal. Those were my go-tos for a weekly dinner vegetable, but the weather is changing and I need to try something different. Cabbage is a delicious winter time vegetable because it's more flavorful than spinach and is extremely affordable!
Cabbage is also a great alternative to salad in the winter time. I know not many people are into eating a heavy lunch when you have to go back to your desk for another four hours without moving around. Salads are a nice way to incorporate many daily key nutrients without over stuffing yourself. If you prefer soup in the winter, try my Cauliflower Parsnip Corn Cheddar Soup for a light but satiating meal - and still nutritious!
Cabbage is great source for vitamin K, C, and B6. Also, roasting your vegetables can be very helpful for digestion as cooking them helps soften fibers and breaking down cell walls, making them easier to chew and a vegetable that's easier for your stomach to digest.
If you're looking for Thanksgiving side dishes this recipe would be a quick and easy one to whip up. For a delicious and quick Thanksgiving dessert I'd recommend are my Apple Hand Pies or the 4 Ingredient Cinnamon Pear Tart. Both use the same kind of dough and don't require any special technique.
Makes 4-6 servings
- 1 head of cabbage
- 1/2 tsp salt & pepper
- 2 tbsp olive oil
- 1 cup chopped pecans
- Protein of your choice (I used Beyond Meat Chicken)
- Garlic Cashew Cheese for drizzling
- Optional: dried cranberries
Maple Ginger Dressing
- 1 tbsp neutral oil
- 1/2 tsp salt
- 1/3 cup maple syrup - the REAL stuff, not pancake only stuff...
- 1 - 1.5 tbsp ginger paste (depending your preference to ginger)
- Preheat your oven to 350 degrees Fahrenheit. Let your protein defrost over the oven if you used a frozen meat alternative like me.
- Wash your cabbage and cut the base where the stem is off - about 2 inches into the cabbage as the center can be very dense and not tasty.
- Cut the cabbage into sixths, roughly, and place in a glass oven-safe dish. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven and let cook for 25 minutes.
- While the cabbage cooks, combine all the ingredients for the dressing together in a sealable jar, and shake until fully combined.
- Chopped the pecans on a wooden cutting board roughly and set aside.
- After 25 minutes, remove the cabbage from the oven and let cool for about 5 minutes before serving.
- Drizzle the dressing over the cabbage and sprinkle the pecans and dried cranberries, if you're using them. Add a dollop of the Cashew Cheese Spread on top for a sweet and salty flavor. Enjoy!
**Refrigerate all leftovers.