Winter Crunch Salad
When Brussels sprouts and cabbage team up, magic happens. Roasted hot until their edges flirt with a little char, then tossed with pops of tart cherries, nutty pepitas, salty Parmesan, and a silky garlic-cream dressing—this salad is a textural symphony with bold personality. It’s what happens when your veggies decide to show off.
Ingredients
Time: 20 minutes
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15–20 Brussels sprouts, trimmed and chopped into chunky quarters
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¼ of a flat cabbage, sliced into rustic, bitey wedges
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2 tbsp olive oil
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Sea salt & cracked black pepper, to taste
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4 tablespoons of roasted pepitas (aka: crunchy, nutty goodness)
1/4 cup dried cherries (because your salad deserves a little drama)
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1/3 cup Parmesan (get generous—this is your salty kick)
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A good drizzle of garlic cream dressing (homemade or the fanciest jar you’ve got)
How to Bring It to Life
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Heat things up: Crank your oven to 400°F (200°C). You want it hot and ready to add some char.
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Veggie prep: Toss your Brussels and cabbage with olive oil, salt, and pepper until they’re glossy and glistening. Spread them out on a baking sheet like they own the place—no crowding.
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Roast & toast: Slide the tray in and roast for about 10 minutes. You’re looking for crispy bits, golden edges, and a little attitude.
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Build the salad: Let the veggies cool just a touch, then toss them with pepitas, cherries, and generous clouds of Parmesan. This is not the time to be shy.
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Dress to impress: Drizzle with garlic cream dressing right before serving. Give it a gentle toss so every bite gets a little love.
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Optional flair: Want extra zing? Add a squeeze of lemon. Want heat? A pinch of chili flakes wouldn’t hurt.
Tip: This salad holds up like a champ. Eat it warm, room temp, or even straight from the fridge the next day—if there’s any left.
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