The first time I roasted cabbage, I was skeptical. Cooking what, at the time, I considered a type of “lettuce” felt wrong. But when that cabbage came out of the oven I realized how right it was. The cooked cabbage has a slightly sweeter, earthy, mildly nutty flavor that is absolutely delicious. And this Roasted Winter Greens Salad takes full advantage. Topped with crunchy chickpeas and a bright citrus dressing, it’s the perfect warm green salad for winter.
Why You’ll Love This Recipe
- Winter greens are nutritional powerhouses, packed with vitamins, minerals, and antioxidants.
- Winter greens are much heartier than summer lettuces and take on a surprisingly delicious flavor and tenderness when roasting.
- The crispy roasted chickpeas add the perfect crunchy contrast to the winter greens, along with added fiber and plant proteins.
- The orange vinaigrette perfectly complements the greens and elevates the whole salad into something really special.
Making The Roasted Winter Greens Salad
When you first think about baking a salad, it probably sounds wrong. But since winter greens are so much heartier than summer lettuces, they hold up beautifully to the high heat of the oven. In fact, roasting brings out a flavor and texture that you don’t normally get out of these greens.
This roasted winter green salad is a unique way to enjoy seasonal produce. It’s great as a light vegetarian meal and would pair beautifully with a cup of soup. Or you could top it with protein for a heartier meal. I highly recommend this harissa and orange roasted salmon—it’s absolutely delicious on top of this salad.
The Ingredients
For the salad, you’ll need…
Chickpeas – I always have a can of chickpeas in my cupboard, so that’s what I used. However, if you want to cook your own chickpeas, you’ll need about 1 ½ cups of cooked chickpeas.
Green cabbage – Cabbage is the star of this salad, which is great because it’s in season and an incredibly inexpensive vegetable that’s loaded with nutrition. You’ll only need half of a head of lettuce for this recipe, so save the other half to shred on top of tacos or saute with carrots and broccoli for a quick stirfry.
Red onion – I like red onion for this salad. Red onions have the sharpest bite to them, which mellows quite a bit while cooking. They also add a nice contrasting color to this green salad and I can’t resist a pretty recipe. You can absolutely substitute this for any onion you like, though.
Swiss chard leaves – Swiss chard might be my favorite dark leafy green. It has a milder texture and flavor compared to kale and holds its shape better than spinach when cooked. You can substitute your favorite dark leafy green if preferred.
Avocado oil – This is my preferred oil when roasting but you can use whatever oil you usually cook with.
Fennel seeds – The flavor of fennel seeds is such a great complement to roasted greens. Its subtle spice and mild licorice undertones really elevate the whole salad. Plus, fennel seeds help support digestion.
Pepitas – I use roasted and salted pepitas (shelled pumpkin seeds) for this salad. You could use raw or toast your own.
Garlic powder, onion powder, salt, and pepper – To round out the seasoning.
For the orange vinaigrette, you’ll need…
Orange – I use the juice and the zest to give it extra orange-y flavor. But if you have orange juice on hand, you could just use that and not worry about the zest. It’ll still be delicious.
Olive oil – Olive oil is a must for vinaigrettes, in my opinion. It adds a lot of flavor.
White wine vinegar – To add some sharpness and balance the sweetness of the orange. You could also use rice wine vinegar or champagne vinegar or even apple cider vinegar. Though, apple cider vinegar has a stronger flavor that will change the overall vinaigrette, so keep that in mind.
Dijon mustard – To add a bit of a kick and help the dressing emulsify. I wouldn’t suggest substituting yellow mustard since it’s much more vinegary but a different spicy brown mustard would work.
Garlic powder, salt, and pepper – To round everything out.
The Method
Most of the work for this salad comes down to chopping all the ingredients. Once you have that done, it comes together fairly quickly. That’s why I suggest you get all your ingredients prepped before starting.
Preheat your oven to 450° Fahrenheit. Evenly space two racks in the oven, one in the upper third of the oven and one in the lower third. Line one large baking sheet and one smaller baking sheet with parchment paper and set aside.
Prepare all the ingredients while the oven preheats. Rinse the chickpeas in a colander and pat them dry. Place the chickpeas in a food processor and pulse a few times until coarsely chopped. You want some good texture here, so don’t overdo it. If you don’t have a food processor, you could also just give the chickpeas a good rough chop with a knife for the same general effect.
Cut the head of cabbage in half. Save one half for another day and then cut the remaining half in half again through the core. Remove the core by cutting it out at an angle. Shred the cabbage into thin slices using a sharp knife. Repeat with the remaining cabbage.
Quarter the red onion and remove the outer layer of skin. Slice each quarter into thin slices.
Remove the center stems from the Swiss chard leaves. Rinse the leaves to remove any dirt, then roughly chop them into bite-sized pieces.
If you have a small mortar and pestle, give the fennel seeds a quick grind. It’ll help them add more flavor to the dish. If you don’t, don’t worry about it. They’ll still be delicious left whole.
In a medium bowl, combine the pulsed chickpeas with avocado oil, onion powder, garlic powder, salt, and pepper. Stir to combine and evenly coat the chickpeas. Spread the chickpea mixture into an even layer on the smaller baking sheet, Place on the lower rack of the oven. Roast for 25-30 minutes, stirring every 10 minutes, until golden and crunchy.
In a large bowl, combine the shredded cabbage, red onion, avocado oil, fennel seeds, salt, and pepper. Stir to evenly coat the cabbage. Spread the cabbage mixture into an even layer on the larger baking sheet. Place on the upper rack in the oven and roast for 20 minutes.
Add the Swiss chard leaves to the same large bowl used for the cabbage. Drizzle with a bit of oil and stir to coat the leaves evenly and pick up any remaining seasoning from the cabbage.
Add the Swiss chard to the large baking sheet and carefully toss with the cabbage mixture. Roast for 10-15 minutes, until the Swiss chard is wilted and the cabbage is beginning to carmelize around the edges.
While the vegetables are roasting, make the vinaigrette. Combine the orange juice, olive oil, vinegar, Dijon mustard, garlic powder, salt, and pepper in a small jar. Secure the lid and shake to combine.
Once the chickpeas and greens are done, remove them from the oven and let them cool for a couple of minutes before transferring them to a large bowl. Add the pepitas and drizzle with the vinaigrette. Toss and adjust seasoning, as desired. Serve warm or at room temperature.
Store any leftovers in the fridge for 2-3 days. The chickpeas will lose some of their crispiness in the fridge but overall the salad holds up fairly well. Serve leftover roasted winter greens salad either cold or let it come to room temperature.
Let’s Talk Health Benefits
The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.
Health Benefits of Cabbage
As mentioned above, cabbage is a super nutrient-dense winter green that’s part of the cruciferous vegetable family (along with broccoli, cauliflower, kale, and Brussels sprouts). Cabbage is packed with essential vitamins, minerals, and antioxidants. It’s an excellent source of vitamin K, vitamin, C, and folate, along with smaller amounts of B vitamins, calcium, and potassium. It also has a high antioxidant content, helping the body to neutralize free radicals that can contribute to many chronic diseases and premature aging.
Cabbage is also a good source of dietary fiber, which supports healthy digestion. The vitamin C in cabbage helps support the immune system and the vitamin K supports bone health.
Health Benefits of Swiss Chard
Probably my favorite dark leafy green, Swiss chard is packed with health benefits thanks to its antioxidants, fiber, and vitamin content. Antioxidants like beta carotene, quercetin, and kaempferol help protect against cell damage, reduce inflammation, and may lower your risk of chronic diseases. Research has suggested that the flavonoids in Swiss chard can help reduce blood pressure and support heart health.
This pretty leafy green (I mean, just look at those vibrant stalks) is rich in vitamin K and key minerals like potassium and magnesium, supporting both bone and heart health. Plus, the fiber content in Swiss chard supports healthy digestion and can help support healthy cholesterol levels and blood sugar balance.
Health Benefits of Chickpeas
If I had to pick a favorite legume, chickpeas would easily win. Not only are chickpeas incredibly versatile (from smooth hummus to crunchy topping), but they’re also packed with protein, fiber, vitamins, and minerals. The fiber content alone helps support healthy digestion, maintain a healthy gut microbiome, and support blood sugar balance.
Chickpeas contain vitamins A, C, and E, as well as choline, which supports healthy brain and nervous system function. They also provide polyunsaturated fats, which can help support healthy cholesterol levels and heart health.
Other Posts You May Like
- Roasted Brussels Sprout & Quinoa Salad: A warm Brussels sprouts quinoa salad with apple, dried cranberry, almonds, and a flavorful honey dijon vinaigrette. A great way to enjoy seasonal produce.
- Roasted Broccoli and Chickpea Salad: This easy roasted broccoli and chickpea salad is made with almonds, cranberries, and mozzarella. It’s the perfect flavorful cold-weather salad!
- Citrus, Beet, and Cabbage Salad: Perfect for the beginning of spring, this Citrus, Beet, and Cabbage Salad takes advantage of the lingering winter citrus fruits and the early crop of beets to make a vibrant, colorful dish as full of flavor as it is antioxidants!
Roasted Winter Greens Salad with Crispy Chickpeas
Ingredients
- 1 can of chickpeas rinsed and patted dry (15 ounces or about 1 ½ cups)
- ½ head green cabbage cored and shredded
- 1 red onion quartered and sliced
- 4-6 Swiss chard leaves chopped
- 5 tablespoons avocado oil divided
- 1 teaspoon fennel seed
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt divided
- ½ teaspoon pepper divided
- ¼ cup roasted salted pepitas
For the Orange Vinaigrette
- ¼ cup orange juice
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 450° Fahrenheit. Evenly space two racks in the oven. Line one large baking sheet and one smaller baking sheet with parchment paper and set aside.
- Prepare all the ingredients. Rinse the chickpeas in a colander and pat dry. Place the chickpeas in a food processor and pulse a few times until coarsely chopped. You want some good texture here, so don’t overdo it.
- Cut the halved head of cabbage in half again, cutting through the core. Remove the core by cutting it out at an angle (see photos in post above). Shred the cabbage into thin slices using a sharp knife.
- Quarter the red onion and remove the outer layer of skin. Slice each quarter into thin slices.
- Remove the center stems from the Swiss chard leaves. Rinse the leaves to remove any dirt, then roughly chop into bite-sized pieces.
- If you have a small mortar and pestle, give the fennel seeds a quick grind. It’ll help them add more flavor to the dish. If you don’t, don’t worry about it. They’ll still be delicious left whole.
- In a medium bowl, combine the pulsed chickpeas with 2 tablespoons avocado oil, onion powder, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine and evenly coat the chickpeas. Spread the chickpea mixture into an even layer on the smaller baking sheet, Place on the lower rack of the oven. Roast for 25-30 minutes, stirring every 10 minutes, until golden and crunchy.
- In a large bowl, combine the shredded cabbage, red onion, 2 tablespoons avocado oil, fennel seeds, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to evenly coat the cabbage. Spread the cabbage mixture into an even layer on the larger baking sheet. Place on the upper rack in the oven and roast for 20 minutes.
- Add the Swiss chard leaves to the same large bowl used for the cabbage. Drizzle with a bit of oil and stir to coat the leaves evenly and pick up any remaining seasoning from the cabbage.
- Add the Swiss chard to the large baking sheet and carefully toss with the cabbage mixture. Roast for 10-15 minutes, until the Swiss chard is wilted and the cabbage is beginning to carmelize around the edges.
- While the vegetables are roasting, make the vinaigrette. Combine the orange juice, olive oil, vinegar, Dijon mustard, garlic powder, salt, and pepper in a small jar. Secure the lid and shake to combine.
- Once the chickpeas and greens are done, remove from the oven and let cool for a couple of minutes before transferring them to a large bowl. Add the pepitas and drizzle with the vinaigrette. Toss and adjust seasoning, as desired. Serve warm or at room temperature.
- Store any leftovers in the fridge for 2-3 days. The chickpeas will lose some of their crispiness in the fridge but overall the salad holds up fairly well. Serve leftover salad either cold or let it come to room temperature.
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