kale red cabbage salad with roasted shallot dressing

Kale Red Cabbage Salad with Roasted Shallot Dressing

When I first came across this kale red cabbage salad recipe from Sprouted Kitchen, I knew it had the potential to be delicious, but I was focused more on the healthiness of it. I was in dire need of a salad post-Christmas gluttony, and I thought this would do the trick. Well, I ended up eating this every day for 10 days straight – that’s how good it is. This tasty salad is salty, sweet, bitter, and spicy. The roasted shallot dressing, in particular, is magical.

The roasted shallot dressing does require for you to roast your shallots. This takes about 45 minutes, but if you are short on time, you could easily do this ahead of time. In fact, I recommend doubling the recipe because you are going to want to drizzle this dressing on everything. It has rich flavor from the caramelization process, tanginess from apple cider vineger, and slight sweetness from honey.

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Once you have your dressing, roast your squash for around 20 minutes and assemble your salad while the squash is roasting. You could also roast the squash ahead of time, but I like to serve this as a warm salad.

Variations & Substitutions

  • If you aren’t a fan of raisins, you can leave them out. The roasted shallot dressing provides ample sweetness.
  • I like the bitterness the kale provides, especially balanced with the sweet, sour, and spicy flavors from the other ingredients. However, if you don’t have red cabbage on hand, you can simply add more kale in its place.
  • If you don’t eat dairy, you can substitute a non-dairy cheese or just leave the cheese out completely. However, you may need to add more salt to the salad.
  • Add a pinch of cayenne pepper to give this kale red cabbage salad recipe a bit more heat.

Step-By-Step Instructions

  • Preheat the oven to 400 degrees F.
  • On a large rimmed baking sheet, toss the butternut cubes with the olive oil, salt, smoked paprika and cinnamon to coat.  Spread in an even layer and bake for 20 minutes until just tender but not mushy.  Set aside to cool completely.
  • In a blender or food processor, mix all the dressing ingredients together until smooth.
  • Stem the kale and chop it ultra thin.
  • Using a mandolin or knife, shave or chop the red cabbage and onion.  Collect these items in a large salad bowl.
  • Add the raisins, parmesan and pecans, drizzle desired amount of dressing and toss to coat.  The kale and cabbage can handle sitting in the dressing for 10 minutes before serving.
kale red cabbage salad with roasted shallot dressing

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Salad Recipes

kale red cabbage salad with roasted shallot dressing

Kale Red Cabbage Salad with Roasted Shallot Dressing

A delicious and hearty salad with roasted butternut squash, red cabbage, parmesan, and a magical roasted shallot dressing that you will want to drizzle over everything!
Prep Time 15 mins
Cook Time 20 mins
Course Salad
Cuisine American, French
Servings 6 servings

Ingredients
  

  • 3 cups diced butternut squash
  • 1 tbsp. olive oil
  • pinch of salt smoked paprika and cinnamon
  • 2 bunches Tuscan kale
  • 1/2 head red cabbage
  • 1/2 small red onion
  • 1/2 cup raisins
  • 3/4 cup grated parmesan
  • 3/4 cup toasted pecan pieces

Roasted Shallot Dressing

  • 2 small or 1 large roasted shallot*
  • handful fresh chopped chives
  • 1/4-1/3 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp. fresh lemon juice
  • 2 tsp. honey
  • 1/2 tsp. each sea salt and ground pepper

Instructions
 

  • Preheat the oven to 400 degrees F.
  • On a large rimmed baking sheet, toss the butternut cubes with the olive oil, salt, smoked paprika and cinnamon to coat.  Spread in an even layer and bake for 20 minutes until just tender but not mushy.  Set aside to cool completely.
  • In a blender or food processor, mix all the dressing ingredients together until smooth.
  • Stem the kale and chop it ultra thin.
  • Using a mandolin or knife, shave or chop the red cabbage and onion.  Collect these items in a large salad bowl.
  • Add the raisins, parmesan and pecans, drizzle desired amount of dressing and toss to coat.  The kale and cabbage can handle sitting in the dressing for 10 minutes before serving.

Notes

* Roast a shallot much like a head of garlic. Trim the end, toss it (skin on) in a little olive oil and pinch of salt, wrap it in foil and pop it in the oven for 45 minutes until softened and caramelized. Time will vary by size of the shallot or how many you do. Simply peek in to check it’s texture. Remove to cool to the touch before squishing it out of it’s skin.
Keyword butternut squash, kale, red cabbage, red onion, shallots

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