Roasted Cabbage Salad With Orange-Maple-Walnut-Goat Cheese Crumble

Tender roasted cabbage with a sweet, crunchy, and salty topping. Perfectly piled on a plate in the shape of a cone.

By @starinfinitefood

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 whole medium cabbage
• 2.5 tablespoons La Tourangelle Avocado Oil
• 0.75 teaspoons salt
• 0.5 teaspoons garlic powder
• 0.25 teaspoons pepper
• 3 sprigs rosemary
• 1 tablespoon La Tourangelle Avocado Oil
• 1 tablespoon maple syrup
• 0.5 teaspoons tamari soy sauce
• 0.5 cup walnuts
• 1 pinch salt
• 0.5 teaspoons orange zest
• 3 tablespoons dried cranberries
• 0.25 cup fresh parsley
• 0.33 cup goat cheese crumbles
• 1 cup chopped arugula
• 0.5 orange juice of 1/2 orange
• 1 optional tahini

Instructions

1. Preheat the oven to 425°F.
2. Add the chopped cabbage to a large sheet pan. Add the avocado oil, salt, garlic powder, pepper, and rosemary and toss to combine.
3. Place the cabbage in the oven for 15 minutes, then toss the cabbage and place back in the oven for about another 15 minutes.
4. While the cabbage roasts, make the crunch. Heat the avocado oil, maple syrup, and tamari in a pan over medium heat until it starts to bubble.
5. Add the walnuts and toss every few minutes. Cook for about 5 minutes, until the mixture starts to thicken and coat the walnuts.
6. Add the salt and orange zest and continue to toss for a couple more minutes.
7. Add the cranberries and toss together with the walnuts. Remove from the heat and put the walnuts and cranberry mixture onto a piece of parchment paper and allow it to cool until it hardens.
8. Chop the walnut mixture into small pieces then add to a bowl with the parsley and goat cheese and toss together.
9. Remove the cabbage from the oven, then add the arugula and orange juice. Toss together.
10. Plate the cabbage. Top with the crunch and drizzle with tahini, if using.