Roasted Red Cabbage Salad with Crispy Lentils
This warm roasted red cabbage salad with crispy lentils is just the thing! A warm and satisfying salad packed with plenty of cool weather veggies like red cabbage, onion and fennel plus a creamy balsamic dressing and tons of flavour.
Ingredients
Roasted Red Cabbage and Red Onion
- ½ small red cabbage finely shredded (⅛ inch), or 8 cups shredded red cabbage
- 1 small red onion very thinly sliced (⅛ inch)
- 1 tablespoon avocado oil or extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon ground coriander
Crispy Roasted Lentils
- 1 ½ cups cooked French lentils you can sub canned lentils if you have a brand that aren't too mushy
- 1 teaspoon avocado oil or extra virgin olive oil
- ¼ teaspoon salt
Salad Ingredients
- 1 ripe pear thinly sliced
- 1 cup finely shredded fresh fennel about 1 small bulb
- ½ cup raw walnuts chopped, or sub sunflower seeds if nut free
- ½ cup curly parsley finely chopped
- ½ cup semi-firm vegan cheese like Spread Em Kitchen or vegan feta
- 1 batch Creamy Balsamic Dressing
Instructions
Prep the roasted stuff
- Preheat oven to 400℉ (205 ℃). Prepare a large and small rimmed baking sheet with parchment paper.
- On the large sheet, toss the cabbage and red onion with oil, salt and coriander and spread evenly. On the small sheet, toss the lentils with oil and salt.
- Bake for 15 minutes, stir the cabbage and the lentils and assess how done the lentils are. They may cook faster than the cabbage, depending on how soft they were. So check them every 3-4 minutes as the cabbage cooks to ensure you don't burn them.
Salad Assembly
- Meanwhile, shake up the dressing if you haven't already and slice/chop the remaining ingredients.
- When the cabbage and lentils are done, remove from the oven. Drizzle 2-3 tablespoons of dressing over the cabbage mixture and toss. Then, if making 4 servings, add the rest of the salad ingredients except the cheese to the cabbage mixture, toss and divide among 4 bowls. Top with some cheese and a little extra drizzle of dressing. ENJOY!!
Video
Notes
If you won't get through the whole recipe in one sitting, just toss together a single serving in a bowl and leave the cabbage mixture, lentils, dressing and fresh ingredients separate, meal prep style for storage. They'll keep for 2-3 days in the fridge (you don't have to refrigerate the lentils).