Can you believe it’s August already? I sure can’t, summer has just flown by! Which makes me excited for all things fall. It’ll be here before we know it. I’m already anticipating the fall flavors: pumpkin, sweet potatoes, apples, squash, etc. Fall has the best foods and I just can’t get enough of them.
This roasted red cabbage salad came about because I had a ton of red cabbage to use up. I thought, why not roast it? One of my favorite ways to prepare veggies during this time of year is by roasting them. It really helps to enhance the flavor of the veggies through caramelization and browning. Along with the red cabbage, I also threw a red onion into the oven. Roasted until lightly brown, these veggies become tender and slightly sweet.
Next, we have the quinoa. The quinoa is lightly toasted in a bit of olive oil before cooking, which helps to bring out a slightly nutty flavor. Quinoa adds protein and has tons of other health benefits.
In addition, chopped apples and pumpkin seeds are added to the salad. The apples complement the flavor of the red cabbage and the pumpkin seeds add some texture. Plus, we can’t forget about the leafy greens – several cups of spinach are used for this recipe.
Finally, we have the balsamic vinaigrette. The balsamic vinegar is a perfect pairing for the roasted veggies. The dressing is really simple to make and takes this salad over the top. It only uses 4 ingredients plus salt and pepper. These include: balsamic vinegar (of course), olive oil, dijon mustard, and tamari. Simply put all the ingredients together in a small bowl or jar and stir.
If you like salads, you might also try my Warm Lentil, Carrot, and Onion Salad with Dijon Dill Dressing or my Strawberry Kale Salad with Lemon Vinaigrette.
I hope you enjoy this roasted red cabbage salad with quinoa and balsamic vinaigrette! If you try this recipe, I would love to hear about it! Please rate it in the comments below and let me know how it went.
Roasted Red Cabbage Salad with Quinoa
A healthy vegan salad topped with a simple balsamic vinaigrette.
For the Salad
- 2 teaspoons olive oil divided
- ½ cup quinoa rinsed
- 1 cup water
- 3 cups shredded red cabbage
- 1 medium red onion sliced thin
- Pinch salt
- Pinch pepper
- 4 cups baby spinach
- 1 apple chopped
- ¼ cup pumpkin seeds
For the Balsamic Vinaigrette
- 4.5 tablespoons olive oil
- 1.5 tablespoons balsamic vinegar
- 1.5 teaspoons dijon mustard
- 1.5 teaspoons tamari
- Pinch salt
- Pinch pepper
Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
For the quinoa, add 1 teaspoon of the olive oil to a medium pot and place over medium heat. Once hot, add the quinoa and toast for about 30 seconds, then add the water and raise heat to medium high. Once boiling, cover, reduce heat to medium low, and simmer until all of the water is absorbed, approximately 10 minutes.
Meanwhile, place the cabbage on one of the prepared baking sheets and the onion on the other sheet. Drizzle the cabbage and the onion with ½ teaspoon olive oil each, and sprinkle with a bit of salt and pepper. Toss to combine. Place in the oven and roast for 15-20 minutes, until the cabbage starts to brown, tossing after 10 minutes.
While the quinoa, cabbage, and onion are cooking, prepare the dressing. Add all dressing ingredients (olive oil, balsamic vinegar, dijon mustard, tamari, and a pinch each of salt and pepper) to a small bowl and stir to combine.
Once the quinoa, cabbage, and onion are done cooking, begin to assemble the salad. In a large bowl, add the spinach, cabbage, onion, quinoa, and apples. Toss to combine. Add the pumpkin seeds last to keep them from falling to the bottom of the salad.
To serve, scoop desired portion onto a plate or bowl and top with desired amount of dressing. Leftovers will keep in the refrigerator for 2-3 days, but make sure to store the dressing separately.