There was a time when cabbage was the vegetable everyone politely ignored at family dinners. It sat there beside the overcooked carrots, quietly waiting for someone to notice it. Well, cabbage has entered its redemption era — and honestly? It deserves it.

This Roasted Cabbage and Squash Salad with Tangy Dressing is smoky, sweet, a little spicy, and wildly addictive. Roasting transforms humble cabbage into crispy-edged perfection with tender centres that practically melt into the caramelized onions. Then comes the dressing: smoky chipotle peppers (or gochujang ), maple syrup, lime, and a few other ingredients creating the kind of flavour combination that makes you stand at the kitchen counter eating “just one more bite” for 17 minutes straight.

And if you’re someone who still thinks salads need lettuce…this recipe is here to lovingly challenge your life choices.

This salad works beautifully as a side dish, but I’ve also eaten it for lunch standing in front of the fridge while pretending I was “just tidying up leftovers.” No regrets.

Why You’ll Love This Roasted Cabbage Salad

• Crispy caramelized edges = peak vegetable behaviour
• Sweet, spicy/smoky, citrusy dressing that tastes fancy but takes 2 minutes
• Budget-friendly ingredients
• Perfect warm or room temperature
• Great for meal prep
• Accidentally healthy while still tasting indulgent

Ingredients

For the Salad

• green cabbage, sliced thin
• sweet onions (red or vidalia), sliced thin
• small acorn (or other varieties) squash, sliced thin
• lentils (or other legumes)
• olive oil
• salt
• smoked paprika
• garlic

For the Chipotle Maple Dressing

• olive oil
• maple syrup
• zest and juice of an orange
• chipotle pepper in adobo sauce (see notes for what to do with the rest)…or another variety uses gochujang
• apple cider vinegar
• peanut butter
• garlic
• Pinch of salt

Optional Toppings

• Crumbled feta
• Toasted pumpkin seeds
• Chopped cilantro
• Thinly sliced green onions
• Crispy chickpeas (instead of the lentils)

How to Make Roasted Cabbage and Onion Salad

Step 1: Prep the Vegetables

Preheat your oven to 425°F.

Line a large baking sheet with parchment paper because we’re roasting vegetables, not scrubbing pans for sport.

Spread cabbage and onions onto the baking sheet and drizzle with olive oil and seasonings.

Try not to overcrowd the pan. Vegetables need personal space too. If they’re piled together, they steam instead of roast — and nobody dreams about steamed cabbage

Step 2: Roast Until Beautifully Golden

Roast for 35–40 minutes, flipping halfway through.

You’re looking for:

• Crispy dark edges
• Tender centres
• Deep golden onions
• The smell of someone who clearly has their life together

Some char is good here. Char equals flavour.

Spread onto your serving plate and repeat the baking process with the squash and lentils.

Step 3: Make the Dressing

While the vegetables roast, combine the dressing ingredients in a small blender or use an immersion blender

Taste and adjust:

• More maple if you like it sweeter
• More citrus for brightness
• More chipotle/gochujang if you enjoy a little drama
• Some more water if it’s too thick for your liking.

Step 4: Assemble the Salad

Transfer the squash and lentils on top of the cabbage and onions on the serving platter.

Drizzle generously with the dressing while everything is still warm. Top with feta, pumpkin seeds, cilantro, or whatever makes your little salad-loving heart happy.

Serve warm or room temperature.

Then immediately pretend you planned this level of deliciousness all along.

Substitutions and Variations

Use Red Cabbage

Red cabbage works beautifully here and becomes even sweeter when roasted. It also looks extra dramatic on a platter, which honestly feels important sometimes.

Make It Vegan

This only applies if you add feta or a meat protein…otherwise all my vegan friends are good to go!!

Add Protein

This salad pairs perfectly with:

• grilled chicken
• roasted salmon
• crispy tofu

Or throw a fried egg on top and call it brunch. I support this decision.

Adjust the Heat

Chipotle peppers bring smoky heat, but you can reduce the spice by using half a pepper instead of a whole one. If you are using the gochujang, its heat is a bit less spicy!!

If you like things fiery enough to make you question your choices, add extra adobo sauce.

Tips for the Best Roasted Cabbage

• Roast at high heat for maximum caramelization
• Use a large baking sheet so vegetables roast instead of steam
• Dress the salad while warm so the flavours absorb beautifully
• Save extra dressing for tacos, grain bowls, or aggressively dipping roasted potatoes

What to Serve with This Salad

This salad is incredibly versatile and works with almost everything.

Serve it alongside:

• grilled meats
• roasted chicken
• burgers
• tacos
• grain bowls
• holiday dinners
• weeknight meals where nobody wants another sad side salad

If You Like This Salad, Here’s Some Other Recipes You’ll Like:

If you love hearty vegetable-forward recipes, you may also enjoythese comforting side dishes and seasonal recipes:

• High Protein Chickpea Pancakes
• Savoury Mediterranean Zucchini Loaf
• Super Flavourful Thai Chickpea and Spinach Stew
• One-Skillet Easy Gnocchi Vegan Dinner
• One Pot Spanish Rice and Beans

How to Store Roasted Cabbage and Squash Salad:

Refrigerator

Store leftovers in an airtight container in the fridge for up to 4 days.

The cabbage softens slightly as it sits, but the flavour gets even better.

Reheating (if you fancy it warm!!)

Reheat in the oven or air fryer for the best texture.

Microwaving works too, although the cabbage loses some crispiness. Still delicious though. We’re not snobs here.

Make Ahead Tips

You can:

• roast the vegetables ahead of time
• make the dressing up to 5 days in advance
• assemble everything just before serving

Perfect for meal prep or holiday dinners when oven space becomes a competitive sport.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! Roast the vegetables and prepare the dressing ahead of time, then assemble before serving.

It’s delicious warm, room temperature, or even cold straight from the fridge while hiding from your family in the kitchen.

Is roasted cabbage actually good?

Roasted cabbage is shockingly good.

The high heat transforms it from “meh” into sweet, nutty, crispy-edged magic. If you think you don’t like cabbage, this recipe may start a small personal revolution.

Can I use bagged cabbage?

Bagged cabbage tends to cook faster and can become too soft, but you can totally use it in a flash if you’re short on time.

What does dressing taste like?

It’s smoky, sweet, tangy, and slightly spicy. I think the orange really comes out!!

Basically the kind of dressing that makes people ask, “Wait…what IS this?” right before they shamelessly scrape the platter clean.

Can I freeze roasted cabbage?

I wouldn’t recommend freezing this salad once assembled because the texture changes quite a bit.

Fresh is definitely best here.

Final Thoughts

This Roasted Cabbage and Onion Salad with a tangy dressing is proof that simple vegetables can become wildly delicious with a little heat, a bold dressing, and the willingness to let cabbage finally have its moment.

It’s cozy, vibrant, smoky, and just a little bit unexpected — which honestly feels like the best kind of recipe.

And if you end up eating half the tray directly off the pan before serving it? That’s between you and the cabbage.

Inspired by: Justine Doiron’s cabbage salad

Roasted Cabbage and Onion Salad with Tangy Dressing

This Roasted Cabbage and Onion Salad uses roasted squash, crispy lentils, and charred cabbage tossed in a zesty and zesty dressing. A perfect warm (or room temperature) salad that is filling and satisfying!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Salad

Cuisine North American

Servings 10

Ingredients

  

Lentils:

• 1/2 cup small brown lentils (see notes for substitutions) you can also use rinsed, canned lentils
• 1 tbsp olive oil for roasting
• 2 cloves garlic, minced for roasting
• pinch salt

Vegetables:

• 1 small pepper squash thinly sliced
• 1 lb cabbage thinly sliced (about 1/2 small cabbage)
• 1 large sweet onion (red or vidalia) thinly sliced
• 3 tbsp olive oil
• 3 tsp smoked paprika
• 2 cloves garlic, minced
• Salt

Dressing

• 2 tbsp olive oil
• 4 cloves garlic peeled and lightly crushed
• 1-2 chipotle peppers from a can of chipotle peppers in adobo sauce (see notes for substitution)
• Zest and juice of a navel orange
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp peanut butter

Instructions

 

• If using dry lentils, place in a saucepan with 2 cups water. Bring the pot to a boil, then reduce to a simmer and cook for about 15 minutes or until the lentils are tender. Drain off any liquid and set aside.
• Preheat the oven to 425F and line two baking trays with parchment paper.
• Cut the squash in half, remove the ends and scoop out the seeds. Slice into thin half-moons, then add the squash to the second tray. Sprinkle with 1 tsp paprika, and a pinch of salt. Drizzle with 1 tbsp of oil then toss to coat. Spread the squash out into a single layer. Roast for 15 minutes, flip then roast for an extra 5 minutes, or until tender and golden around the edges.Transfer the lentils to one tray then add 1 tbsp olive oil, 1 tsp paprika, and a generous pinch of salt. Toss to coat, then spread out in a single layer. Bake for 15 minutes. Give them a toss, spreading them back out in an even layer then roast for an additional 5-8 minutes until crispy. Let cool completely and place beans in a small dish to cool
• Add the lentils to the tray of squash and roast for an additional 10 minutes (you can also put it underthe broiler but watch that it doesn't burn.
• While your squash and lentils are baking, add the cabbage, onion, 1 tsp paprika, 1 tsp garlic and a generous pinch of salt. Drizzle with 1 tbsp oil then toss to coat. Spread out in a single layer on the tray then roast for 25 minutes, tossing half way, until the edges are lightly charred.
• While everything roasts, make the dressing. Place everything in the blender and blend until smooth.
• To assemble, add the roasted cabbage and onion to a serving platter and drizzle with some of the dressing. Then top with the roasted squash and lentils. Drizzle with more of the dressing, and toss (you'll probably have dressing left over which can be frozen or used on other dishes). If you are adding any of the toppings, you can add them now.
• Serve now or at room temperature.

Notes

• make sure you don’t over-crowd the pan! This is SUPER important because the charred edges are what bring this salad to the next level!
• if you don’t like spice, use less chipotle (I freeze the other chipotle in small bags and keep them for other recipes)
• If you don’t like smokiness but want a kick, use the same amount of gochujang (I’ve been making it like this and I love it!!)
• you can used garlic powder in the place of fresh garlic if you have none
• you can sub in any legume for the lentils…I just find the lentils crisp up nicely!
• And if you don’t like legumes, you can use crisped up quinoa!!
• you can used tahini in the place of peanut butter

Keyword healthy