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Overhead view of Roasted Red Cabbage Salad with Quinoa with a jar of balsamic vinaigrette on the side

Roasted Red Cabbage Salad with Quinoa

A healthy vegan salad topped with a simple balsamic vinaigrette.

Course Main Course, Salad, Side Dish
Cuisine Gluten-Free, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 317 kcal
Author Visions of Veggies

Ingredients

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

Instructions

  1. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.