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roasted cabbage salad with maple tahini dressing sliced apples pomegranate and crispy quinoa on a plate

Roasted Cabbage Salad With Maple Ginger Tahini Dressing

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.
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 408kcal
Author: Capri Lilly

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

See below the recipe card for more tips on how to make this roasted cabbage salad :)
Nutrition is an estimate and will vary based on the exact size of your cabbage, apple, and how much dressing you use.
 
 

Nutrition

Serving: 1g | Calories: 408kcal | Carbohydrates: 42g | Protein: 10g | Fat: 25g | Saturated Fat: 3g | Sodium: 370mg | Potassium: 907mg | Fiber: 8g | Sugar: 19g | Calcium: 298mg | Iron: 4mg