Orange Chipotle Honeynut Cabbage Salad

Orange Chipotle Honeynut Cabbage Salad, because cabbage is my current budget favorite vegetable and I can turn it into a fall sunset in a bowl

By @plantbasedrd

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 0.75 cup dry French lentils
• 0.5 cube vegetable bouillon cube
• 1 tbsp avocado oil
• 0.5 tsp garlic powder
• 0.5 tsp ground coriander
• 0.5 tsp smoked paprika
• 1 pinch kosher salt
• 400 g honeynut squash
• 1 tsp smoked paprika
• 0.5 tsp ground coriander
• 1 pinch kosher salt
• 1 tbsp avocado oil
• 1 lb cabbage
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp ground coriander
• 1 pinch kosher salt
• 1 tbsp avocado oil
• 2 tbsp olive oil
• 4 cloves garlic
• 1 tbsp pepitas
• 1 pinch kosher salt
• 3 peppers chipotle peppers in adobo sauce
• 0.5 orange navel orange
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup

Instructions

1. Cook lentils according to package except add the veg bouillon to the water then drain well.
2. Preheat the oven to 425F and line three baking trays with parchment paper.
3. Transfer lentils to a tray then add oil, garlic powder, coriander, paprika, and a generous pinch of salt. Toss to coat and spread out in a single layer.
4. Bake for 15 mins. Give them a toss, spreading them back out in an even layer then roast for an additional 5-8 mins until crispy. Let cool completely.
5. Peel squash, remove ends, cut in half lengthwise, and scoop out seeds. Slice into thin half-moons, then add the squash to a 2nd tray.
6. Sprinkle with 1 tsp paprika, 1/2 tsp coriander, and a pinch of salt. Drizzle with 1 tbsp of oil, toss to coat, and spread into a single layer.
7. Roast for 15 mins, flip then roast for an extra 5 mins, or until tender and golden around the edges.
8. To the 3rd tray, add cabbage, 1 tsp each paprika and garlic powder, 1/2 tsp coriander, and a generous pinch of salt. Drizzle with 1 tbsp oil then toss to coat. Spread out in a single layer on the tray.
9. Roast for 22-25 mins, tossing half way, until the edges are lightly charred.
10. For the dressing, heat the olive oil in a saucepan over med-low heat. Add the garlic cloves and pepitas with a pinch of salt. Stir until golden, about 2-3 mins.
11. Add 2–3 chipotle peppers from a can of chipotle peppers in adobo sauce, zest of 1/2 a navel orange, apple cider vinegar, and maple syrup. Stir until well combined.