Roasted Cabbage Salad with Apples and Pecans
This roasted cabbage salad with apples and pecans is crispy, savory, sweet, and perfect for fall. Easy to make, it’s loaded with nutrients and perfect for a side dish or main course!
Have you ever tried a roasted cabbage salad? Honestly, we were a little skeptical at first, but as it turns out, it’s delish!
Fairly bland on its own, once roasted cabbage becomes sweet with a rich buttery flavor. Paired with sweet apples and rich nuts, it offers an explosion of tastes and textures to satisfy your tastebuds.
Plus, cabbage is one of the most affordable vegetables out there, especially when it’s in season in the fall! A healthy recipe that tastes delicious and is easy on the wallet? We call that a win!
Recipe Ingredients and Variations
Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!
For the Salad
- Cabbage – We use both green and purple cabbage for lots of color, but you can choose one or the other if preferred.
- Apples – We love sweet, crispy apples such as Gala, Fuji, or Honeycrisp. However, Granny Smith apples work well too if you prefer a slightly more tart taste.
- Pecans – Feel free to swap the pecans with any other nut or seed such as almonds, walnuts, cashews, sesame seeds, pistachios, sunflower seeds, or pepitas.
For the Dressing
- Apple Cider Vinegar – This forms the base of the dressing, giving it a subtle sweet tang.
- Balsamic Vinegar – Adds extra sweetness and depth.
- Dijon Mustard – To balance out the sweet flavors with a delicious tangy taste.
- Honey – Feel free to substitute maple syrup if preferred.
What Else Can I Add to My Roasted Cabbage Salad?
The great thing about this recipe is that there’s no right or wrong way to make it! Feel free to include any ingredients you have on hand, and use it as an opportunity to clean out the fridge.
However, if you’re looking for inspiration, some of our favorite additions include:
- Roasted Chickpeas
- Feta Cheese
- Avocado
- Bell Peppers
- Chicken
- Shrimp
- Salmon
Common Questions About Roasted Cabbage Salad
Yes, cabbage is completely safe to eat raw and is actually pretty delicious!
This recipe is best served right away. However, you can store roasted cabbage and prepared dressing in separate airtight containers in the fridge for up to 5 days. To serve, reheat the cabbage in the microwave or a skillet, and toss everything together to combine!
We love to turn this recipe into a complete meal by topping it with leftover protein. However, it’s also great as a side dish with all your favorite protein-rich main courses.
Roasted Cabbage Salad with Apples and Pecans Recipe
Equipment
Ingredients
Salad
- 1/2 large head green cabbage, chopped into bite-sized pieces about 4 cups
- 1/2 large head purple cabbage, chopped into bite-sized pieces about 4 cups
- non-stick cooking spray
- salt
- ground black pepper
- 1 apple, diced
- 1/3 cup chopped pecans
Dressing
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper. Spread the cabbage pieces on the lined baking sheet.1/2 large head green cabbage, chopped into bite-sized pieces, 1/2 large head purple cabbage, chopped into bite-sized pieces
- Spray the cabbage lightly with cooking spray and sprinkle generously with salt and pepper. Toss with your hands or a large spoon and spray the cabbage again with non-stick cooking spray and generously sprinkle with salt and pepper.non-stick cooking spray, salt, ground black pepper
- Roast in the oven for 15 minutes then stir with a spoon so the cabbage cooks evenly. Roast for another 15 minutes or until the cabbage is softened and beginning to brown on the edges of the pan. Allow the cabbage to cool enough to handle before adding to the salad.
- While the cabbage begins to cool, whisk (or use a match frother) the dressing ingredients together in a small bowl.1 Tablespoon apple cider vinegar, 1 Tablespoon balsamic vinegar, 1 Tablespoon Dijon mustard, 1 Tablespoon honey
- To a medium-sized bowl, add the roasted cabbage, apple and pecans. Pour in the dressing and stir to combine. Season with additional salt and pepper, if needed.1 apple, diced, 1/3 cup chopped pecans
- Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 4 days.
We love to make this with our garden cabbage each year and typically serve it with burgers and chips! It has great flavor and texture.
In typical Sarah style, I am making this recipe today….but of course, NOT following the recipe a bit. 😉 I don’t have pecans or apples, so I am using walnuts and craisins. I added maple syrup to the dressing instead of the stevia, and I am using something that looks and tastes a bit like a cabbage from my bountiful basket (love mystery bountiful basket vegetables!). Other than that, I followed the recipe to a T! Turned out AMAZING, but never as good as when Sammi makes it for me.
This looks yummy. I am a cabbage person in my salad rather than lettuce. I love the crunch and texture. I’ll be making this STAT!!! Thanks for sharing at the Momma Told Me Link Party ladies! We love ya! Muah!
I really think you will like it Jen! Hugs to you and Rachel 🙂
Yummy! This looks so good! I am definitely going to try this, and I am pinning it to my Healthy Foods board. Thanks for sharing!
Thanks for stopping by Miranda! I really think you will love this one 🙂 Also, we appreciate you pinning it to your board 🙂 Take care!
This looks so good! Thanks for sharing with us at the #HomeMattersParty. We hope you’ll party with us again this Friday.
~Bonnie