Roasted Cabbage, Fennel and Pear Fall Salad

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Roasted Cabbage, Fennel and Pear Fall Salad

Yield: 4

Author: Stephanie Hamill

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

This fall salad is warm and comforting with the backdrop of roasted cabbage highlighted with the uplifting zing of an easy citrus vinaigrette.

Ingredients

• 1/2 head cabbage, in 1/4 inch slices
• 1 T olive oil
• salt and pepper to taste
• 1 shallot, minced
• 1/8 cup apple cider vinegar
• 2 T orange juice
• 1/3 cup olive oil
• salt and pepper to taste
• 5 small stalks swiss chard, cut into thin ribbons + stalks chopped finely
• 1 small head fennel, in thin slices + fronds
• 1 pear, sliced thinly
• 1/4 cup pecan pieces
• 1/4 cup rough grated manchego (optional)

Instructions

1. Make sure all ingredients are at room temperature before preparing the salad.
2. Roast the cabbage: preheat oven to 400°F; place cabbage slices on a baking sheet covered by a thin layer of 1/2 T olive oil, salt and pepper; top the slices with drizzle of the remaining olive 1/2 T olive oil, salt and pepper. Roast for 20 minutes.
3. While the cabbage is roasting, make the vinaigrette by adding the shallot, apple cider vinegar, orange juice, 1/3 cup olive oil and salt and pepper to taste to a 1/2 pint mason jar. Screw the lid on tightly and shake vigorously.
4. Add 1/2 the vinaigrette immediately to a medium bowl with the swiss chard and massage gently. Add the fennel, pear, pecan pieces, manchego and salt and pepper to taste. Stir to coat all ingredients.
5. When the cabbage is done roasting, transfer to a platter with the prepared swiss chard mixture. Pour on additional dressing to taste. Enjoy while the cabbage is warm.