I’m a salad girl, which sounds lame, and hey, maybe I’m lame. But I do enjoy vegetables. And when you dress a salad up with all the right flavors, I think they can be very satisfying. But when it’s cold outside, the last thing I want to eat is a cold, wet salad. The thought of it even now as I sit in my thermal jammies writing this gives me the shivers. I want to eat healthy during the winter seasons, and there is only so much soup a girl can eat without feeling like you’re a baby, therefore, I’m a fan of making roasted salads in the colder months. 

One of my favorite go-to roasted salads is my roasted cabbage and radicchio salad with Caesar-inspired dressing. You could make this salad entirely out of cabbage if you don’t have radicchio, I just happen to love how beautiful the roasted green and purple colors look in this salad. And I also love the slight bitterness of radicchio. But if you made this salad with just cabbage it will be incredibly delicious. I love this salad because the roasted veggies take on a rich flavor in the oven, crisping up on the ends and a nice bit of caramelized color. Plus, roasting these vegetables makes it a lot easier to digest. The shredded greens are covered with a Caesar-inspired dressing. I call it that because I don’t use egg yolks or anchovies in this dressing, but the flavor profile is very close to a Caesar salad. Then I top everything off with something crunchy. I usually go for nuts because they are calorie and nutrition-dense, but if you want to live your life, toss in some croutons and parmesan shavings. 

Once you make this roasted salad you’re not going to want a sad, cold, wet salad during the winter ever again. I know that sounds extreme, but I’m telling you, you’ll be a convert to the roasted salad gang and you’ll have a new appreciation for warm salads.

What are the main ingredients?

Green or red cabbage: I like the color and flavor of green cabbage for this recipe, but if you want to use red, that will be fine as well. If you are cooking for two people, I suggest using half a head of cabbage for this recipe. 

Radicchio: This is optional, but I love the taste of radicchio, which is also known as Italian chicory. It has a bitter, spicy flavor, especially when eaten raw. It's often paired with sweet or acidic ingredients to make a salad with balanced flavors. When cooked, radicchio takes on a bit of sweetness and the bitterness is slightly cut. I use half a head of this vegetable in this recipe. 

Caesar-inspired dressing: This dressing has a similar flavor to Caesar dressing, but it’s not because it doesn’t use egg yolks or anchovies. Instead, the dressing gets its flavor from freshly grated parmesan reggiano, so it’s important to use high-quality cheese. I also use high-quality extra virgin olive oil, Dijon mustard, lemon juice, and garlic. Season with a lot of freshly grated black pepper, lemon zest for brightness, fresh parsley and scallions for color, and red pepper flakes for heat. 

Seasoning: I season the roasted vegetables with a little bit of salt after they come out of the oven. The majority of the seasoning comes from the dressing, so use that liberally when coasting your roasted vegetables. Make sure to check for salt because parmesan reggiano is very salty, therefore, be conservative while salting your vegetables and dressing. 

Add in some crunch: I like to keep things healthy by adding nuts to my roasted salad. My go-to for this recipe is pumpkin seeds, I think they have a nice, mild flavor. But if you want to make it feel more Caesar-like, add in some toasted croutons for crunch. 

What are the benefits of roasting cabbage?

By roasting cabbage, you can enhance the flavor. Roasting unlocks a hidden sweetness and caramelized nuttiness in cabbage, which can make it a lot easier to eat for picky eaters. Although, I love the taste of cabbage raw or roasted – maybe I’m just a rabbit. Additionally, roasting cabbage boosts its nutritional profile. It helps concentrate nutrients like vitamin C and sulforaphane, a powerful cancer-fighting compound found in cruciferous vegetables.

Roasting also helps you better digest cabbage, which can cause some digestion discomfort for people who tend to have difficulty consuming fiber. 

There are also health benefits to roasting cabbage. Roasted cabbage, especially red varieties, can boost levels of heart-protective antioxidants like beta-carotene and lutein. Cabbage is rich in vitamin C and roasting it cabbage produces collagen and strengthens the immune system. If you’re looking to manage your weight, eating roasting cabbage can help keep you fuller longer. 

Finally, eating cabbage is good for your wallet. Cabbage is a low-cost vegetable that is versatile. You can enjoy it in salads, serve it with grains, or add it to other recipes. 

Hungry Bengali: Roasted cabbage radicchio salad with Caesar-inspired dressing 

Yields: 2 servings 

Prep time: 15 minutes | Cook time: 30 minutes | Assembly: 5 minutes | Total cook time: 50 minutes

Ingredients

• ½ head of green cabbage 
• ½ head of radicchio
• 1 tablespoon of olive oil 

Caesar-inspired dressing 

• ¼ cup of freshly grated parmesan reggiano
• ½ cup of lemon juice 
• ½ teaspoon of lemon zest
• ¾ cup of extra virgin olive oil 
• 2 to 4 cloves of minced garlic 
• 1 tablespoon of Dijon mustard 
• ½ teaspoon of freshly grated black pepper 
• A teaspoon of minced parsley 
• A teaspoon of minced scallions
• Pinch of red pepper flakes 
• Add salt to taste 

Instructions 

Preheat oven to 350 degrees Fahrenheit. 

Shred cabbage and radicchio and wash under cool water. Dry well with salad spinner or paper towels and then add to a large bowl. 

Add 1 tablespoon of olive oil or any neutral oil and toss the vegetables in the oil until well coated. Do not add salt and pepper to the vegetables. 

Add the shredded vegetables onto a parchment-lined baking tray and bake in the oven for 30 minutes at 350 degrees Fahrenheit. 

As the vegetables roast in the oven, let’s make our dressing. 

Grate your parmesan reggiano into a bowl. Zest your lemon. Add in the juice of a whole lemon. Add in Dijon mustard for some tang. Toss in your minced garlic, I like to use fresh and crack in fresh black pepper. Pour in your olive oil, herbs, and spices, and mix well. Then, set the dressing aside. 

Once the vegetables are roasted, take your baking sheet out of the oven, sprinkle a little salt onto your vegetables, and give everything a toss. 

Plate up your vegetables and drizzle on your dressing. Top your dress off with some nuts or croutons, and serve everything up warm. 

Did you make this recipe? Let me know what you think but add in your comment below! Thank you.