Red Cabbage Salad with Roasted Cipollini Onions
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Cuisine
American, Vegetarian, Vegan, gluten-free
Red Cabbage Salad with Roasted Cipollini Onions
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When the weather turns cold, you want a salad that brightens your table and can stand up to all those stews and roasts you’ll be serving.
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Ingredients
- 1 pound cipollini onion ends trimmed, peeled
- 2 tablespoons vegetable oil 30mL
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 thyme sprigs, fresh
- 3 tablespoons balsamic vinegar 45ml
- 1 garlic minced, small clove
- 6 tablespoons olive oil extra-virgin, 90ml
- 3 cups red cabbage 4.5 ounces; 125g, thinly sliced (from about 1/2 medium head)
- 2 cups chicory leaves 2 1/2 ounces; 70g, washed and torn into small pieces
- 1/2 cup walnuts 2 ounces; 50g, coarsely chopped, toasted
- 3 ounces goat cheese aged, e.g. Humboldt Fog, 85g
Instructions
- Preheat oven to 350°F (177°C). In a baking dish, arrange onions in a single layer. Drizzle with vegetable oil and season with salt and pepper. Add thyme sprigs and toss until onions are evenly coated. Roast, turning twice, until onions are soft and well browned, about 40 minutes. Keep warm.
- In a small bowl, whisk together vinegar, garlic, and extra-virgin olive oil. Season with salt and pepper. Place cabbage and chicory in a large bowl and toss with just enough dressing to coat. Add warm onions and walnuts and toss again, adding more dressing if needed. Transfer to a serving bowl or platter and top with goat cheese. Serve.
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