SOUTHWEST WEDGE SALAD
This wedge salad is my flavorful and zesty take on the classic salad wedge. It’s perfect for when you’re craving a crisp salad with a unique twist and a sprinkle of tasty toppings!
Because a lot of our followers are always looking for fun and easy lunches, and are looking to enjoy some combination of greens on a daily basis, we thought we’d whip up a little recipe here for a Southwest Wedge Salad as a delectably zesty twist on the classic version.
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 A ROASTED CABBAGE WEDGE:
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.
Southwest Roasted Cabbage Wedge Salad
For The Cabbage
- 1 head cabbage quartered
- olive oil to taste
- salt & pepper to taste
For The Chipotle Ranch
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1 garlic clove
- 1 tbsp apple cider vinegar
- 1/2 tsp onion powder
- 2 tbsp fresh parsley
- 1-2 chipotles in adobo to taste; gluten free*
- 1 tbsp dried chives
- salt as needed
- water or non-dairy milk to thin
For The Salad
- olive oil
- 4 oz soyrizo
- 1/3 cup corn
- 1/2 cup cherry tomatoes quartered
- cilantro chopped, to taste
- 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.