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Honeynut Cabbage Salad

Irresistible Honeynut Cabbage Salad with Smoky Chipotle Twist

This Honeynut Cabbage Salad is a sensory delight, balancing crunch and creaminess with roasted squash and a smoky chipotle dressing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Honeynut Squash Can substitute with butternut squash or sweet potato.
  • 4 cups Cabbage Use a mix of green and red cabbage or substitute with Brussels sprouts.
  • 1 cup French Lentils Can use canned lentils, drained and dried.
  • 1/4 cup Cilantro Can substitute with parsley.
For the Dressing
  • 2 tablespoons Chipotle Peppers in Adobo Adjust quantity for desired heat.
  • 1/4 cup Pepitas Sunflower seeds can be used as a nut-free alternative.
  • 2 tablespoons Maple Syrup Agave syrup can be used as a substitute.
  • 2 tablespoons Apple Cider Vinegar Rice or white wine vinegar can substitute.
  • 2 teaspoons Orange Zest Lemon zest works as an alternative.

Equipment

  • Mixing Bowl
  • baking sheet
  • Skillet
  • blender

Method
 

Step‑by‑Step Instructions
  1. Boil dried French lentils in a pot with vegetable bouillon until tender, about 20-25 minutes. Drain and set aside.
  2. Preheat oven to 425°F (220°C). Toss lentils with olive oil, smoked paprika, and salt. Roast on a baking sheet for 20-25 minutes.
  3. Slice honeynut squash into half-moons, toss with olive oil, smoked paprika, and coriander. Roast for about 20 minutes.
  4. Chop cabbage into wedges or slices, toss with olive oil and garlic powder. Roast for around 25 minutes until lightly charred.
  5. In a skillet, heat olive oil, toast minced garlic and pepitas until golden. Blend with chipotle peppers, orange zest, vinegar, maple syrup, and water until smooth.
  6. In a large bowl, combine roasted cabbage, honeynut squash, and cilantro. Drizzle with dressing, toss to coat, and top with crispy lentils.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Store salad components separate if meal prepping for freshness. Reheat roasted squash and lentils if desired before assembly.

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