Name: Cozy Baked Cabbage Salad with Winter Romesco Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 head Savoy Cabbage (substitute with regular green cabbage if unavailable); 1 medium Delicata Squash (can be replaced with acorn squash or butternut squash); 3 tablespoons Olive Oil (use another high-heat oil if preferred); 1 medium Yellow Onion (white onion can be a substitute); 5 cloves Garlic (adjust to taste or use garlic powder in a pinch); 3/4 cup Fresh Sage (substitute with thyme or rosemary if necessary); 1/4 cup Pecan Halves (use walnuts or sunflower seeds as alternatives for nut allergies); 2 tablespoons Pepitas (can replace with more nuts or omit entirely); 1/2 cup Roasted Red Peppers (jarred or homemade is acceptable); 2 tablespoons Red Wine Vinegar (replace with apple cider vinegar if needed); 1/2 teaspoon Smoked Paprika (regular paprika can be used as a substitute); 1/4 teaspoon Red Pepper Flakes (omit for a milder sauce or adjust to taste); Kosher Salt; Black Pepper; 1/3 cup Whole Milk Ricotta (can substitute with cottage cheese or vegan ricotta); 2 slices Thick Sourdough Bread (any sturdy bread or gluten-free options can be used)

In the chilled embrace of winter, there’s nothing quite like a hearty, baked salad to warm the soul. This Baked Cabbage Salad with Winter Romesco brings together tender roasted savoy cabbage and sweet delicata squash, creating a satisfying dish that’s not only comforting but also delightfully easy to prepare. With its rich, smoky romesco sauce and the distinct crunch of garlic, sage, and nuts, this recipe offers a quick weeknight solution that transforms humble ingredients into a gourmet experience. Plus, it’s perfect for leftovers, making it a practical favorite for busy cooks. Are you ready to indulge in a dish that reinvents traditional comfort food? Let’s dive into this delightful recipe!

Why Is This Salad So Irresistible?

Comforting Warmth: Nothing beats the feeling of a warm salad in winter, and this recipe brings that cozy vibe right to your table.
Easy to Customize: With flexible ingredient swaps like substituting savoy cabbage for regular cabbage or even kale, this salad can adapt to what you have on hand.
Rich, Flavorful Sauce: The smoky romesco sauce elevates the dish, making it not just a salad, but a culinary experience.
Textural Delight: Enjoy a medley of crunchy nuts and crispy sage atop creamy ricotta for a satisfying contrast in every bite.
Quick and Effortless: Perfect for busy weeknights, this dish can be thrown together in no time, just like my Healthy Blueberry Baked oatmeal for a wholesome meal.
Leftover Perfection: Enjoy the robust flavors even more the next day—this salad holds up beautifully, making it ideal for meal prep.

Baked Cabbage Salad Ingredients

For the Salad

Savoy Cabbage – Provides a hearty base with a tender-crisp texture; substitute with regular green cabbage if unavailable.
Delicata Squash – Adds sweetness and creamy texture; can be replaced with acorn squash or butternut squash.
Olive Oil – Used for roasting vegetables and frying toppings; use another high-heat oil if preferred.
Yellow Onion – Contributes sweetness and depth to the romesco sauce; white onion can be a substitute.
Garlic (5 cloves) – Adds aromatic flavor; adjust to taste or use garlic powder in a pinch.
Fresh Sage (3/4 cup) – Imparts earthy winter notes; substitute with thyme or rosemary if necessary.
Pecan Halves (1/4 cup) – Provides crunch and nuttiness; use walnuts or sunflower seeds as alternatives for nut allergies.
Pepitas (2 tbsp) – Adds additional crunch and flavor; can replace with more nuts or omit entirely.

For the Romesco Sauce

Roasted Red Peppers (1/2 cup) – Essential for the romesco sauce base; jarred or homemade is acceptable.
Red Wine Vinegar (2 tbsp) – Offers acidity and brightness; replace with apple cider vinegar if needed.
Smoked Paprika (1/2 tsp) – Adds smoky flavor to the sauce; regular paprika can be used as a substitute.
Red Pepper Flakes (1/4 tsp) – Provides heat; omit for a milder sauce or adjust to taste.
Kosher Salt and Black Pepper – Used for seasoning throughout the recipe.

For Serving

Whole Milk Ricotta (1/3 cup) – Serves as a creamy topping for the salad; can substitute with cottage cheese or vegan ricotta.
Thick Sourdough Bread (2 slices) – Used for toasting and serving; any sturdy bread or gluten-free options can be used.

This Baked Cabbage Salad with its rich layers of flavor and texture promises to be a warm and delightful addition to your winter table!

Step‑by‑Step Instructions for Baked Cabbage Salad with Winter Romesco

Step 1: Preheat and Prepare Vegetables
Begin by preheating your oven to 400°F (200°C). While it heats, core the savoy cabbage, slicing it into thick wedges, and scatter them onto a parchment-lined baking sheet. Drizzle the cabbage generously with olive oil, then season with kosher salt and black pepper for flavor. The veggies should glisten slightly and be evenly coated, ready for roasting.

Step 2: Prepare the Delicata Squash
Halve the delicata squash and scoop out the seeds, then slice it into half-moon pieces. Toss the squash on a separate baking sheet with olive oil, salt, and pepper for seasoning. Aim for a light coating as the oil will help enhance its natural sweetness during roasting, providing a beautiful golden-brown color as it cooks.

Step 3: Roast the Vegetables
Place both baking sheets in the preheated oven and roast the cabbage and squash for about 20-25 minutes. Check for doneness: the cabbage should be slightly browned and crispy around the edges, while the delicata squash should be tender when pierced with a fork. Stir halfway through to ensure even cooking.

Step 4: Toast the Nuts and Seeds
While the vegetables are roasting, prepare your toppings. In a dry skillet over medium heat, toss the pecan halves and pepitas for 2-3 minutes, stirring frequently until they become fragrant and slightly darker in color. Reserve half of the toasted pecans and pepitas for garnish, adding a delicious crunch to the salad.

Step 5: Fry Garlic and Sage
In the same skillet, add a splash of olive oil and heat it over medium-high. Add half of the minced garlic and sage, frying them until crispy—about 2-3 minutes. Keep a close eye to prevent burning, as it can quickly become bitter. Once crispy, remove them and set aside for topping the salad.

Step 6: Sauté Aromatics
Using the same skillet, reduce heat to medium and sauté the chopped yellow onion until translucent, around 4-5 minutes. Incorporate the remaining minced garlic and sage, cooking for an additional minute until fragrant. The aroma will fill your kitchen, signaling rich flavors imminent in the romesco sauce.

Step 7: Blend the Romesco Sauce
Transfer the sautéed onion, garlic, and sage mixture to a blender, adding the roasted red peppers, red wine vinegar, smoked paprika, red pepper flakes, along with a pinch of salt and pepper. Blend until smooth, adjusting seasoning to taste. The romesco sauce should have a rich, smoky flavor, ready to elevate your baked cabbage salad.

Step 8: Combine Cabbage and Sauce
Once the cabbage and squash are perfectly roasted, take them out of the oven and gently toss the cabbage with the fragrant romesco sauce, ensuring each piece is well-coated. Then, add in the roasted delicata squash, mixing until everything is beautifully combined, creating a visually appealing salad.

Step 9: Serve the Salad
To serve, pile generous portions of the cabbage salad onto toasted sourdough bread. Top each serving with creamy ricotta, followed by a sprinkle of the reserved toasted pecans and pepitas, and the crispy garlic and sage. This Baked Cabbage Salad with Winter Romesco is now ready to warm your soul!

Baked Cabbage Salad Variations

Customize this delightful baked cabbage salad to suit your taste buds and pantry staples!

Kale Swap: Replace savoy cabbage with kale for a heartier texture. The robust greens add an extra nutritional boost while still offering a satisfying crunch.
Squash Variety: Substitute delicata squash with butternut or acorn squash for a sweeter flavor profile. This simple switch can lead to a unique twist on the dish, elevating it to new heights.
Nut-Free Option: Omit nuts entirely or replace them with pumpkin seeds for a crunch without allergens. This keeps your dish safe for those with nut allergies without sacrificing texture.
Protein Boost: Add protein by incorporating chickpeas or shredded roasted chicken. This transformation makes the salad a fulfilling meal, perfect for lunch or dinner.
Herb Infusion: Mix up the herbs! Try using fresh thyme or parsley instead of sage for a fresh twist that brightens each bite. These herbs can completely change the flavor dynamics of your romesco sauce.
Spicy Kick: For those who crave heat, increase the red pepper flakes or add a dash of hot sauce to the romesco. Adjusting the spice level allows for personal taste preferences and an exciting kick!
Cheese Alternatives: Swap ricotta for feta or goat cheese to introduce a tangy creaminess. This little change can amplify the depth of your flavors while offering a different texture to the salad.
Whole Grain Base: Serve the salad over farro or quinoa instead of sourdough for a wholesome grain option. This adaptation not only changes the base but also adds nourishment and keeps you full longer.

Feel free to explore these variations while preparing your Baked Cabbage Salad with Winter Romesco! Each twist offers a new culinary experience that can transform the dish into something personally special. And if you’re looking for more vibrant flavors, don’t forget to check out my Baked Pesto Chicken or Delicious Pumpkin Pie Stuffed Baked inspirations!

Make Ahead Options

Baked Cabbage Salad with Winter Romesco is an excellent choice for meal prepping, saving you precious time on busy weeknights! You can prepare the roasted savoy cabbage and delicata squash up to 24 hours in advance; simply let them cool completely before storing in an airtight container in the refrigerator. For the romesco sauce, blend the ingredients up to 3 days ahead and keep it in the fridge—this allows the flavors to deepen! When you’re ready to serve, just reheat the veggies in the oven for a few minutes at 350°F and toss them with the romesco sauce and toppings. This way, your Baked Cabbage Salad remains just as delicious and comforting as when freshly made!

What to Serve with Baked Cabbage Salad with Winter Romesco

Embrace a heartwarming meal experience that soothes the soul and tantalizes the taste buds with these vibrant accompaniments.

Creamy Mashed Potatoes: A velvety side that pairs beautifully with the robust flavors of the romesco, offering a comforting richness to balance the salad.
Crispy Garlic Bread: Crunchy on the outside and buttery within, this classic side enhances the meal and invites delightful dipping in any leftover romesco sauce.
Roasted Root Vegetables: Sweet and caramelized, these seasonal veggies complement the cabbage salad while adding an inviting rustic element to the table.
Winter Quinoa Bowl: A nutritious and hearty option, this quinoa dish brings additional protein and texture, rounded off with winter-inspired spices and dried fruits for sweetness.
Light Citrus Salad: Brighten up your meal with a fresh citrus salad drizzled in a zesty dressing. The citrus notes uplift the earthy tones of the cabbage salad.
Savory Apple Crisp: For a sweet touch, enjoy a comforting apple crisp with a scoop of vanilla ice cream; it’s the perfect cozy dessert to round off your winter feast.

Explore these delicious pairings to create a fulfilling dining experience that centers around your Baked Cabbage Salad with Winter Romesco!

How to Store and Freeze Baked Cabbage Salad

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. This Baked Cabbage Salad retains its delicious flavors, especially the romesco sauce, making it perfect for meal prep.

Freezer: While it’s best enjoyed fresh, you can freeze individual portions of the salad for up to 1 month. Ensure it’s in an airtight container to prevent freezer burn.

Reheating: Thaw frozen portions in the fridge overnight. Reheat gently in the microwave or on the stovetop, adding a splash of olive oil if needed to revive the flavors.

Assembly Note: When reheating, consider serving the salad atop a fresh piece of toasted sourdough for that delightful crunch and warm base experience.

Expert Tips for Baked Cabbage Salad

Roasting Technique: Ensure even cooking by spreading the savoy cabbage and delicata squash on separate baking sheets to allow proper airflow for roasting.
Watch the Garlic: Fry garlic and sage quickly and at medium-high heat to avoid burning. Burnt garlic can impart a bitter taste to your dish.
Season Safely: Taste the romesco sauce before dressing the salad. Adjust seasoning as needed to achieve a rich flavor that complements the baked cabbage well.
Ingredient Flexibility: Don’t hesitate to substitute veggies or nuts based on what you have on hand. This baked cabbage salad is versatile and can adapt easily!
Storage Tips: This salad holds up beautifully, making it ideal for meal prep—enjoy the robust flavors even more the next day!

Baked Cabbage Salad with Winter Romesco Recipe FAQs

What type of savoy cabbage should I select for this recipe?
Choose a savoy cabbage that feels heavy for its size, with tightly packed leaves and no dark spots. If you find a cabbage with visible blemishes or leaves that are wilting, it’s best to skip it in favor of a fresher option.

How should I store leftover baked cabbage salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. This allows the flavors to meld even more, making it a fantastic option for meal prep. If the salad appears dry upon reheating, drizzle a bit of olive oil to revitalize the taste.

Can I freeze the baked cabbage salad? If so, how?
Absolutely! To freeze, place individual portions of the salad in airtight containers, making sure to use only as much as you need, as it’s best enjoyed fresh. It can be stored in the freezer for up to 1 month. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

What can I do if my romesco sauce is too thick?
No worries! If you find the romesco sauce is too thick after blending, simply add a small amount of water or additional olive oil while blending until you reach your desired consistency. Taste and adjust the seasoning again afterward to ensure full flavor.

Are there any dietary considerations for this salad?
Yes! This Baked Cabbage Salad is vegetarian and can be made vegan by substituting the ricotta with a plant-based cheese or entirely omitting it. If you’re serving this to someone with nut allergies, be sure to replace pecans and pepitas with seeds or omit them altogether.