Southwest Roasted Cabbage Wedge Salad

5 from 3 votes

Southwest Roasted Cabbage Wedge Salad

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

Course Main Course

Cuisine American

Keyword chipotle, salad, salad dressing, soyrizo, vegan ranch, wedge salad

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings

Calories 394kcal

Ingredients

FOR THE CABBAGE

1 head cabbage quartered
olive oil
salt & pepper

FOR THE CHIPOTLE RANCH*

½ cup vegan mayo
¼ cup olive oil
1 clove garlic
1 tablespoon apple cider vinegar
½ teaspoon onion powder
2 tablespoons fresh parsley
1-2 chipotles in adobo to taste
1 tablespoon dried chives
salt if needed
water or non-dairy milk to thin

FOR THE SALAD

olive oil
4 ounces soyrizo
⅓ cup corn
½ cup cherry tomatoes quartered
cilantro chopped, to taste

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.

Nutrition