Name: Baked Cabbage Salad That Will Make Winter Cozy and Bright
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 head Savoy Cabbage (can substitute regular green cabbage); 1 medium Delicata Squash (can substitute butternut or acorn squash); 3 tablespoons Olive Oil (extra virgin preferred); 1 medium Yellow Onion (can substitute with shallots); 3 cloves Garlic (adjust for less pungency); 2 tablespoons Fresh Sage (can substitute with thyme or rosemary); 1/2 cup Pecan Halves (substitute any nut or seed if desired); 1/4 cup Pepitas (can omit if allergies exist); 2 cups Roasted Red Peppers (can substitute fresh bell peppers); 2 tablespoons Red Wine Vinegar (can substitute with apple cider vinegar); 1 teaspoon Smoked Paprika (can use sweet paprika); 1/4 teaspoon Red Pepper Flakes (adjust for desired spice level); 1 teaspoon Kosher Salt; 1/2 teaspoon Black Pepper; 1 cup Whole Milk Ricotta (can substitute with goat cheese or vegan ricotta); 4 slices Sourdough Bread (can use gluten-free bread)

As I pulled the roasted vegetables from the oven, a delicious aroma enveloped my kitchen—there’s something magical about the scent of melting butter and spices mingling together. This Baked Cabbage Salad with Winter Romesco puts a comforting spin on a classic dish, showcasing the earthy sweetness of delicata squash and the crispness of savoy cabbage. Not only is it a thrilling way to celebrate seasonal veggies, but it’s also quick to whip up, perfect for busy weeknight dinners. The creamy ricotta sprinkled on top adds just the right touch of indulgence, making it a deliciously satisfying meal that keeps well as leftovers. Ready to discover how to bring these vibrant flavors to your table? Let’s dive into this heartwarming recipe together!

Why is This Baked Cabbage Salad Special?

Comforting Warmth: This dish combines crispy savoy cabbage and sweet delicata squash, bringing a cozy flavor that’s perfect for chilly nights.

Deliciously Nutritious: Packed with vitamins and healthy fats from nuts and olive oil, it’s a treat for both your taste buds and your body.

Easy to Customize: Feel free to swap ingredients for your favorites—try substituting goat cheese for ricotta or using kale instead of cabbage.

Time-Saving Delight: Whip this up in no time for a quick weeknight meal, especially when paired with a protein like grilled chicken.

Crowd-Pleasing Appeal: Serve as a hearty main dish or a vibrant side, and watch your family or guests rave about the incredible flavors! You’ll find it pairs beautifully with dishes like Baked Pesto Chicken or Healthy Blueberry Baked for events.

Baked Cabbage Salad Ingredients

• To create this warming Baked Cabbage Salad, gather delightful ingredients that ensure each bite is packed with flavor and nutrition.

For the Salad

Savoy Cabbage – This crispy, tender base ingredient adds structure and crunch; regular green cabbage can work if savoy is unavailable.
Delicata Squash – Sweet and full of texture, it roasts beautifully with skin on; butternut or acorn squash are yummy alternatives.
Olive Oil – Essential for roasting and enhances flavor; using extra virgin olive oil adds richness.
Yellow Onion – Brings sweetness and depth to your romesco sauce; shallots can be substituted for a milder flavor.
Garlic – A crucial flavor booster; adjust the amount for less pungency if preferred.
Fresh Sage – Adds earthy, aromatic notes; thyme or rosemary may be used if you’d like variations.

For the Topping

Pecan Halves – These provide crunch and nuttiness; any nut or seed can serve as a great substitute.
Pepitas – They add texture and a hint of earthiness; omit if there are allergy concerns.

For the Romesco Sauce

Roasted Red Peppers – The sweetness here is key for the romesco base; fresh bell peppers are a tasty replacement.
Red Wine Vinegar – Brightens the sauce with acidity; substitute with apple cider vinegar for a different flavor profile.
Smoked Paprika – This ingredient offers a subtle smokiness; sweet paprika can simplify the flavor if needed.
Red Pepper Flakes – Adjust for spice; omit for a milder taste.
Kosher Salt and Black Pepper – Essential seasonings that enhance all flavors; feel free to switch in sea salt or table salt as necessary.

For Serving

Whole Milk Ricotta – A creamy and rich addition to the salad; consider goat cheese or vegan ricotta for a dairy-free option.
Sourdough Bread – A sturdy base that gives a delightful crunch; use gluten-free bread if necessary.

With these ingredients in hand, you’re ready to create a sensational Baked Cabbage Salad that will make winter cozy and bright!

Step‑by‑Step Instructions for Baked Cabbage Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C) to prepare for roasting. While the oven is heating, take out two baking sheets—line one with parchment paper to catch the cabbage’s crisping edges and avoid sticking. This sets the stage for achieving perfectly roasted vegetables that will add depth to your Baked Cabbage Salad.

Step 2: Prepare the Cabbage
Core the savoy cabbage and slice it thinly, aiming for even pieces that will roast beautifully. Spread the sliced cabbage onto the parchment-lined baking sheet and drizzle with a generous amount of olive oil. Season it with kosher salt and black pepper for added flavor, ensuring even distribution, ready to roast until crispy and golden.

Step 3: Slice the Squash
Next, focus on the delicata squash. Cut it in half lengthwise, scoop out the seeds, and slice it into half-moons. Place the squash on the second baking sheet, tossing it with olive oil and a sprinkle of salt and pepper as well. The sweet, tender squash contrasts wonderfully with the savory cabbage and will caramelize beautifully in the oven.

Step 4: Roast the Vegetables
With both sheets prepared, place them in the preheated oven. Roast the cabbage and squash for about 20 to 25 minutes until the cabbage develops crispy edges and the squash is tender and starting to brown. Keep an eye on them to prevent burning, as the visual cue of crispiness will signal that they’re cooked to perfection for the Baked Cabbage Salad.

Step 5: Make the Romesco Sauce
While the vegetables roast, it’s time to prepare the romesco sauce. Start by toasting the pecans and pepitas in a dry skillet over medium heat for 2-3 minutes until fragrant; set half aside for topping later. In the same pan, heat olive oil and fry half of the garlic until golden and crisp, followed by half of the fresh sage until fragrant.

Step 6: Sauté the Aromatics
Continue by adding the chopped onion to the pan with the remaining garlic and sage. Sauté the onion until it’s soft and translucent, releasing its sweetness for the romesco sauce. This mixture will create a flavorful base that ties all the elements together in your Baked Cabbage Salad.

Step 7: Blend the Ingredients
Once the onion mixture is cooked, transfer it to a blender along with the roasted red peppers, red wine vinegar, smoked paprika, red pepper flakes, and a pinch of salt and pepper. Blend until smooth and creamy—this vibrant romesco sauce will beautifully coat the roasted vegetables, adding depth and zing to your salad.

Step 8: Combine the Salad
When the vegetables are done roasting, take them out of the oven and let them cool for a few moments. In a large mixing bowl, dress the crispy cabbage with the romesco sauce, then gently fold in the roasted delicata squash. This combination brings hearty flavors together, forming the delicious core of your Baked Cabbage Salad.

Step 9: Serve and Garnish
To plate your delightful Baked Cabbage Salad, serve it generously on toasted sourdough bread for added crunch. Top each serving with a dollop of creamy ricotta and the reserved toasted pecans and pepitas for that extra layer of flavor and texture. This dish is perfect for a nourishing winter meal, warm and inviting!

How to Store and Freeze Baked Cabbage Salad

Fridge: Store leftovers in an airtight container for up to 3 days; this maintains the freshness of your flavors while keeping the salad enjoyable.

Freezer: For longer storage, freeze the salad (without the ricotta or bread) for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat in the oven to restore the crispy texture of the cabbage; aim for 350°F (175°C) until warmed through, taking care not to overcook.

Keep Fresh: If you’ve dressed the salad with romesco, consume it within a day for the best flavor and quality. Enjoy your Baked Cabbage Salad fresh!

Make Ahead Options

This Baked Cabbage Salad with Winter Romesco is perfect for busy home cooks who want to save time during the week! You can roast the savoy cabbage and delicata squash up to 24 hours in advance. Simply allow them to cool, then store in an airtight container in the refrigerator. For best quality, combine the roasted vegetables with the romesco sauce just before serving to maintain their crispy texture. The romesco sauce can be prepared up to 3 days ahead and stored in a sealed jar in the fridge. When you’re ready to enjoy your salad, just dress the roasted vegetables, serve on toasted sourdough, and add the creamy ricotta for a delicious, hassle-free meal!

Baked Cabbage Salad Variations & Substitutions

Feel free to explore these delightful possibilities and make this dish uniquely yours!

Green Cabbage: Swap savoy cabbage with regular green cabbage for a slightly different texture and flavor.
Kale Twist: Replace cabbage with kale for a nutritious and vibrant alternative that brings a bit of crunch.
Butternut Squash: Switch delicata squash for butternut squash for a creamier sweetness that melts in your mouth.
Herb Alternatives: If you don’t have fresh sage, thyme or rosemary are lovely substitutes that still bring great flavor.
Nutty Crunch: Use any nuts you have on hand, such as walnuts or almond slices, for your topping—experimenting with textures can be fun!
Creamy Dairy-Free: For a vegan option, substitute ricotta with homemade or store-bought vegan ricotta that still adds creaminess.
Spice It Up: Want some heat? Add a dash of cayenne pepper to the romesco sauce for an extra kick that pairs well with the sweetness of the vegetables.
Alternative Breads: Instead of sourdough, use a hearty multigrain or gluten-free bread that suits your taste and dietary needs.

With these tasty variations, you can customize your Baked Cabbage Salad to your heart’s content! For more exciting combinations, consider pairing it with hearty options like Baked Pesto Chicken or a sweet treat like Delicious Pumpkin Pie Stuffed Baked Apples for dessert. Happy cooking!

Expert Tips for Baked Cabbage Salad

Perfectly Crispy Cabbage: Roast the cabbage until it’s beautifully crispy on the edges; this adds great texture and enhances the flavor of your Baked Cabbage Salad.
Customize Your Squash: Try various squashes like butternut or sweet potato to switch up the flavor; just make sure to adjust roasting times accordingly.
Balance the Flavors: Adjust the amount of romesco sauce based on your preference for spice and richness to keep your salad palate-pleasing for everyone at the table.
Season Generously: Don’t skimp on salt and pepper when roasting; these essential seasonings help bring out the natural sweetness in the vegetables.
Use Quality Ingredients: Choosing high-quality olive oil and fresh herbs can elevate the overall flavor of your Baked Cabbage Salad significantly.
Blend for Smoothness: Utilize a high-speed blender for your romesco sauce to achieve the smoothest consistency, enhancing the creaminess of your dish.

What to Serve with Baked Cabbage Salad

Elevate your culinary experience with delightful pairings that bring out the best flavors of this unique dish.

Creamy Polenta: Its smooth, buttery taste provides a wonderful contrast to the crisp cabbage, amplifying the dish’s comforting vibe.
Herbed Quinoa: Light and fluffy, quinoa can absorb the romesco’s flavors, adding a nutritious touch to your meal. Serve warm for extra comfort.
Garlic-Roasted Potatoes: Crispy on the outside and soft on the inside, they add heartiness that balances the freshness of the salad beautifully.
Grilled Lemon Chicken: A zesty, protein-rich addition that complements the dish’s earthy tones while bringing brightness to the meal.
Roasted Beet Salad: It introduces a sweet, earthy flavor and a pop of color that pairs harmoniously with your baked cabbage salad. Try adding some feta for extra creaminess!
Toasted Sourdough Bread: A perfect vehicle for your salad’s richness and romesco sauce, serve this alongside for dipping and added crunch.
Chilled White Wine: A crisp Sauvignon Blanc or creamy Chardonnay offers refreshing acidity that cuts through the richness of the dish.
Chocolate Tart: End on a sweet note with this luxurious dessert, balancing the savory flavors of your Baked Cabbage Salad perfectly.

Baked Cabbage Salad with Winter Romesco Recipe FAQs

How do I choose ripe delicata squash?
Absolutely! Look for delicata squash that is firm and free of blemishes. The skin should be smooth, and a good squash will feel heavy for its size. A slightly golden-yellow color with green stripes is ideal, signaling maturity and sweetness.

What’s the best way to store leftovers of this salad?
Very! Store any leftovers in an airtight container in the refrigerator for up to 3 days. This will keep the flavors intact. When ready to enjoy again, reheat it in the oven at 350°F (175°C) to bring back that crunchy texture.

Can I freeze the Baked Cabbage Salad?
Certainly! To freeze, prepare the salad without the ricotta or sourdough bread and place it in an airtight container or heavy-duty freezer bag. It can be frozen for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge before reheating, but remember to add fresh toppings before serving!

What if my cabbage isn’t browning while roasting?
No worries! If your cabbage isn’t browning, it may require a higher oven temperature or longer cooking time. Make sure there’s enough oil on the cabbage and don’t overcrowd the baking sheet, which can trap steam instead of allowing crispiness. Turn it halfway through roasting for even cooking.

Is this salad suitable for those with nut allergies?
Absolutely! If you or someone you’re serving has nut allergies, simply omit the pecans and pepitas from your Baked Cabbage Salad. You can substitute with a seed mix that’s safe or add sunflower seeds instead, which provide a similar crunch without the allergy concerns.

Why is it best to serve the salad soon after preparation?
Very! The Baked Cabbage Salad is at its finest when served fresh. If dressed with romesco, it’s best consumed within a day for peak flavor and texture. The cabbage can lose its delightful crispness when left too long, so prioritize enjoying it soon after preparing for an amazing taste experience!