Roasting cabbage transforms this often overlooked vegetable into a tender, slightly caramelized delight.
Topped with toasted walnuts and blue cheese, this salad balances crunchy, creamy, and tangy flavors.
A simple vinaigrette ties all the elements together, making this a great side dish or light main.
Why You’ll Love This Recipe
- Roasting intensifies the cabbage's sweetness and softens its texture, making it appealing even to skeptics.
- Toasted walnuts add crunch and a nutty flavor that complements the earthiness of the cabbage.
- Blue cheese provides creamy tang and richness, creating a satisfying contrast to the roasted vegetable.
- The vinaigrette adds acidity and freshness, brightening the overall flavor profile.
Roasted Cabbage Salad with Walnuts and Blue Cheese
This warm roasted cabbage salad is enhanced with toasted walnuts, tangy blue cheese, and a bright vinaigrette for a unique and flavorful dish.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 medium green cabbage (about 2 pounds / 900 g), cut into 6 wedges
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1/2 cup (50 g) walnuts, roughly chopped
- 1/3 cup (40 g) crumbled blue cheese
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Optional: chopped fresh parsley for garnish
Instructions
- Prepare and roast the cabbage Preheat the oven to 425°F (220°C). Place the cabbage wedges on a baking sheet. Drizzle 2 tablespoons olive oil over them and season with salt and pepper. Roast for 20-25 minutes, turning once halfway through, until edges are browned and cabbage is tender but still holds shape.
- Toast the walnuts While the cabbage roasts, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the walnuts and toast, stirring frequently, for about 3-4 minutes until fragrant and lightly browned. Remove from heat and set aside.
- Make the vinaigrette In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper until emulsified.
- Assemble the salad Arrange the roasted cabbage wedges on a serving platter. Drizzle the vinaigrette evenly over the cabbage. Sprinkle the toasted walnuts and crumbled blue cheese on top. Garnish with chopped parsley if using. Serve warm.
Helpful Tips
- Cut cabbage wedges evenly to ensure uniform roasting.
- Use fresh walnuts and toast only until fragrant to avoid bitterness.
- If blue cheese is too strong for you, substitute with feta or goat cheese.
- Serve immediately for best texture; leftovers can be gently reheated.
- Ensure cabbage reaches an internal temperature of at least 135°F (57°C) freshly out of oven for safe consumption.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a 350°F (175°C) oven until warm to preserve texture.
Frequently Asked Questions
Can I use red cabbage instead of green cabbage?
Yes, red cabbage can be used for a different color and a slightly earthier taste. Adjust roasting time as needed since red cabbage can be a bit firmer.
Is this salad suitable for vegetarians?
Yes, this salad is vegetarian as it contains no meat or fish.
Can I prepare this salad in advance?
You can roast the cabbage and toast the walnuts ahead, but assemble and dress the salad just before serving to maintain texture and flavor.
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