Cabbage almost never gets the spotlight at holiday dinners, but this salad changes that. Thin ribbons of napa cabbage are roasted until caramelized and lightly charred, then tossed with a silky maple ginger tahini dressing, crisp apple, juicy pomegranate, and crunchy quinoa. It is savory, a little sweet, and full of texture in every bite. Each serving is about 10g protein and 8g fiber.
This salad came about because I love a flavorful warm salad, I’m obsessed with texture, and I get bored of cabbage when it’s just sautéed. Roasting it gives it that deep, caramelized flavor that transforms the whole dish.
This salad gets its irresistible crunch from crispy quinoa, adding texture, a little extra protein, and is far more nourishing than croutons, which offer crunch but not much nutrition. The roasted cabbage soaks up the maple ginger tahini dressing beautifully, turning tender and caramelized while still holding its bite. And the thinly sliced apples add a refreshing, subtly sweet pop that brings everything together.
Roasted Cabbage Salad With Maple Ginger Tahini Dressing
Ingredients
For The Salad
- 1 Head of Napa Cabbage cut into thin ribbons
- 1 cup Cooked Quinoa (about 1/2 cup dry)
- 3 tablespoons Cooking Oil of choice
- 1/2 cup Pomegranate Seeds
- 1 Apple thinly sliced
- 2 tablespoons Chopped Walnuts optional
- 1 teaspoon Sesame Seeds optional
Maple Ginger Tahini Dressing
- 1/3 cup Tahini
- 1/4 cup Freshly squeezed lemon juice
- 1/4 cup Cold Water plus more as needed to make the dressing pourable
- 2-3 tablespoons Pure Maple Syrup
- 1 tablespoon Extra Virgin Olive Oil
- 1 Small Garlic Clove
- 2 Inches Fresh Ginger grated (about 1 heaping tablespoon of fresh ginger)
- 3/4 teaspoon Sea Salt
Instructions
- Preheat the oven. Heat your oven to 450°F. If you have a convection setting, that works especially well for crisp, charred edges. (If you do not have convection, roasting on a baking sheet fitted with a wire rack also helps air circulate.)
- Prep the cabbage. Slice the napa cabbage into thin ribbons. Toss with about 1½ tablespoons avocado oil, salt, and pepper.
- Spread it out. Arrange the cabbage on a parchment lined baking sheet in a thin, even layer. Avoid piling it up. If needed, use 2 baking sheets.
- Crisp the quinoa. Toss the cooked quinoa with the remaining oil, a pinch of salt, and spread it on a separate parchment lined baking sheet
- Roast. Roast for 17 to 20 minutes, until the cabbage is tender with charred edges and the quinoa is golden and crisp. Stir the quinoa every 7 to 10 minutes so it crisps evenly.
- Make the dressing. While everything roasts, blend the tahini dressing ingredients until smooth and creamy.
- Assemble the salad. Add the warm roasted cabbage and crispy quinoa to a large bowl. Toss with enough dressing to coat. Top with pomegranate seeds, shaved apple, walnuts, and sesame seeds. Serve warm or at room temperature.
Video
Notes
Nutrition
This salad is naturally nutrient-dense and a great side dish, but if you’d rather make it a full meal on its own, add extra protein. Add 4 to 6 ounces of grilled chicken or salmon for about 25 to 35 grams of protein, or toss in ½ cup of crispy roasted chickpeas for about 7 to 8 grams. Any of these options turn the salad into a balanced, filling meal while keeping all the flavor and crunch you love.
Tips For Making This Roasted Cabbage Salad
- Do not crowd the pan. Spread the cabbage in a thin, even layer so it roasts and browns instead of steaming. If it is piled up, it will turn soft instead of crisp on the edges.
- Use convection if you can. A convection setting helps the cabbage and quinoa crisp and char nicely. If you do not have convection, roasting on a baking sheet fitted with a wire rack also helps air circulate.
- Stir the quinoa. Give the quinoa a good stir every 7 to 10 minutes so it crisps up evenly and does not burn in spots.
- Let the oven do the work. Roast the cabbage and quinoa together, and make the dressing while they are in the oven. That is what keeps this salad simple to pull together.
- Serve it your way. This salad is delicious warm right after roasting, but it also holds up well at room temperature for gatherings.
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