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.

Mexican Wedge Salad

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!

Roasted 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.

Mexican Wedge Salad

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!
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Prep Time 10 mins
Cook Time 22 mins
Course Lunch, Main Course, Salad, Vegetable
Cuisine American
Servings 4
Calories 428 kcal


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.


*Most chipotle in adobo is gluten free, but true with any canned or processed ingredients, you should always check to be sure. Some of them do use small traces of wheat flour. Lo Costena is located in most shopping stores and is gluten free.


Calories: 428kcalCarbohydrates: 24gProtein: 8gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 414mgPotassium: 570mgFiber: 8gSugar: 9gVitamin A: 742IUVitamin C: 93mgCalcium: 138mgIron: 2mg
Keyword Gluten Free, Vegan, Vegetarian
Tried this recipe?Let us know how it was!