Roasted Red Cabbage and Quinoa Salad

About

Roasted red cabbage and onions are folded into quinoa, herbs, dates, and nuts for a deeply flavorful salad that works for hosting, make-ahead lunches, or a hearty holiday side.

Ingredients

1 1 red cabbage, cut in half and thinly sliced

1 1 red onion, cut in half and thinly sliced

1/2 tsp 1/2 teaspoon of flaky Maldon salt

4 tbsp 4 tablespoons of extra virgin olive oil

1 handful Handful of parsley, finely chopped

1 handful Handful of mint leaves, finely chopped

1 handful Handful of chives, finely chopped

1 cup 1 cup of cooked quinoa

5 5 pitted dates, sliced

1 handful Handful of roasted nuts, roughly chopped

1 tsp 1 teaspoon of salt

1/2 tsp 1/2 teaspoon of ground black pepper

1 tsp 1 teaspoon of sumac

1 Juice of 1 large lemon

1 tsp 1 teaspoon of Dijon mustard

1 tsp 1 teaspoon of date syrup or honey

2 cloves 2 garlic cloves, minced

Instructions

1. Preheat the oven to convection broil at 450F.\n2. Place the sliced cabbage and onion on a baking pan and season with flaky salt and olive oil.\n3. Mix well and massage with your hands until slightly softened.\n4. Spread evenly and roast for about 20 minutes, mixing a few times during roasting so the vegetables brown evenly.\n5. In a large bowl combine the parsley, mint, chives, quinoa, dates, and roasted nuts.\n6. Add the roasted cabbage and onions.\n7. Season with salt, black pepper, sumac, olive oil, lemon juice, Dijon mustard, date syrup or honey, and garlic.\n8. Mix everything well and serve.