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This Southwest Roasted Cabbage Wedge Salad takes the classic to another level – soyrizo, corn, tomatoes, vegan chipotle ranch and lots of cilantro!

This Southwest Roasted Cabbage Wedge Salad takes the classic to another level - soyrizo, corn, tomatoes, vegan chipotle ranch and lots of cilantro | ThisSavoryVegan.com #thissavoryvegan #vegansalad #vegancabbagerecipes

This wedge salad is PERFECT for the colder months when you want a salad but also want something warm. And if you’ve never had roasted cabbage, then you NEED to try it! I could eat these cabbage wedges on their own…they’re that good! But the addition of the toppings and chipotle ranch take this to another level. This salad is comforting, delicious and simple!

How to make the roasted cabbage wedges

Roasting the cabbage is beyond easy. Quarter a cabbage – being sure to leave the stem intact so that the wedges stay together. Place the wedges on a parchment lined baking sheet and drizzle with olive oil, salt and pepper. Place in the oven and bake for 22 minutes – flipping after 12. Just be sure to roast the wedges cut-side down.

When the wedges come out of the oven they will be slightly charred, tender, but still crunchy. You can let them cool slightly before serving, or assemble right out of the oven.

This Southwest Roasted Cabbage Wedge Salad takes the classic to another level - soyrizo, corn, tomatoes, vegan chipotle ranch and lots of cilantro | ThisSavoryVegan.com #thissavoryvegan #vegansalad #vegancabbagerecipesThis Southwest Roasted Cabbage Wedge Salad takes the classic to another level - soyrizo, corn, tomatoes, vegan chipotle ranch and lots of cilantro | ThisSavoryVegan.com #thissavoryvegan #vegansalad #vegancabbagerecipes

How to make the salad toppings

Add all of the vegan chipotle ranch ingredients to a food processor or blender and pulse until combined. If you like your dressing on the thinner side, you can add water or non-dairy milk. You likely won’t use all of the dressing for this recipe – you can store leftovers in the fridge for 2-3 days.

You will also need to brown the soyrizo. Heat some oil in a pan over medium heat. Add the soyrizo and crumble it with a wooden spoon. Cook for a few minutes, stirring frequently, until slightly browned. Remove from the heat and set aside.

This Southwest Roasted Cabbage Wedge Salad takes the classic to another level - soyrizo, corn, tomatoes, vegan chipotle ranch and lots of cilantro | ThisSavoryVegan.com #thissavoryvegan #vegansalad #vegancabbagerecipes
This Southwest Roasted Cabbage Wedge Salad takes the classic to another level - soyrizo, corn, tomatoes, vegan chipotle ranch and lots of cilantro | ThisSavoryVegan.com #thissavoryvegan #vegansalad #vegancabbagerecipes

How to assemble this Southwest Roasted Cabbage Wedge Salad

Now for the fun part…assembly. Place the cooked wedges on a plate and drizzle with the chipotle ranch. Top with soyrizo, corn, cherry tomatoes and chopped cilantro. Grab a knife & fork and dig in.

This salad is not only tasty, it is fun to make and pretty to look at. This is a show stopping salad you can make for guests and totally impress with!

This Southwest Roasted Cabbage Wedge Salad takes the classic to another level - soyrizo, corn, tomatoes, vegan chipotle ranch and lots of cilantro | ThisSavoryVegan.com #thissavoryvegan #vegansalad #vegancabbagerecipes

Need more recipe inspo? Check these out:

Southwest Roasted Cabbage Wedge Salad

Servings: 4
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
This Southwest Roasted Cabbage Wedge Salad takes the classic to another level – soyrizo, corn, tomatoes, vegan chipotle ranch and lots of cilantro!
5 from 5 ratings

Ingredients

FOR THE CABBAGE

FOR THE CHIPOTLE RANCH*

FOR THE SALAD

Instructions
 

  • Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place cabbage wedges on the baking sheet and drizzle all sides with olive oil, salt and pepper. Place each wedge cut-side down and bake in the oven for 12 minutes. Flip to the other cut side and cook for 10 more minutes. Remove from the oven.
  • Meanwhile, add all of the chipotle ranch ingredients (through the chives) to a food processor or blender. Pulse to combine. Taste & add water and/or salt if needed. Set aside.
  • Heat some oil in a pan over medium heat. Add the soyrizo and crumble with a wooden spoon. Cook for 3-5 minutes, or until it starts to brown. Remove from the heat and set aside.
  • To assemble, place a cabbage wedge on a plate and drizzle with dressing. Top with soyrizo, corn, tomatoes and cilantro. Can be served warm or at room temperature.

Video

Notes

*You will probably have more dressing than you need for this recipe. You can store the leftover dressing in the fridge for 2-3 days. The nutrition info only includes half of the dressing.
Calories: 394kcal, Carbohydrates: 22g, Protein: 8g, Fat: 33g
Cuisine: American
Course: Main Course
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