Hearty yet refreshing, it’s perfect for fall and winter entertaining. Everything gets tossed in a tangy red wine vinaigrette and finally topped with an addictive sweet-and-spicy almond crunch.
– Green cabbage – Butternut squash – Extra Virgin Olive Oil – Kosher salt and black pepper – Pure Maple Syrup – Ground cumin – Red pepper flakes – Chopped Kale – Carrots – Chickpeas – Garlic cloves – Red wine vinegar – Pure Maple Syrup – Dijon mustard – Dried oregano
Cut the cabbage in half, then into 1” thick wedges. Using a Y-shaped vegetable peeler, peel the carrots into wide ribbons.
Toss the squash slices with olive oil, maple syrup, cumin, red pepper flakes, salt, and pepper. Transfer to a rimmed baking sheet. Toss the cabbage with olive oil, salt, and pepper and transfer to a second baking sheet.
Roast the cabbage and squash for 15 minutes. Flip cabbage wedges and toss the squash. Continue roasting for 10-13 minutes, until cabbage edges are dark brown and squash is browned on edges and tender.
Make the vinaigrette. Whisk together the garlic, red wine vinegar, maple syrup, Dijon mustard, red pepper flakes, and oregano in a bowl. Stream in the olive oil, whisking as you go, and season with salt and pepper.
Make the almond crunch. In a frying pan over medium, add the almonds, agave, cayenne, salt, and pepper. Stir constantly until browned and caramelized, 2 to 3 minutes. Transfer to parchment paper and squish together. Once set, break into clumps.
Assemble the salad. Add the chopped kale and carrot ribbons to a large bowl. Add the chickpeas and some of the vinaigrette. Toss the ingredients to combine.
Add the roasted squash and cabbage, along with the almond crunch. Add the remaining vinaigrette and toss again.