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SideChef
Recipes
Gluten-Free
Fall Salad with Cabbage, Manchego, Citrus Vinaigrette, and Candied Pepitas

12 INGREDIENTS • 4 STEPS • 20MINS

Fall Salad with Cabbage, Manchego, Citrus Vinaigrette, and Candied Pepitas

Recipe
4.0
1 rating
Cabbage and fennel are mixed with some tender greens and baby kale. Shaved Manchego plus the candied pepitas make the dregs of this salad pretty irresistible!
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cabbage and fennel are mixed with some tender greens and baby kale. Shaved Manchego plus the candied pepitas make the dregs of this salad pretty irresistible!
20MINS
Total Time
$3.03
Cost Per Serving
Ingredients
Servings
2
us / metric
Dressing
Shallot
1/4 cup
Shallot, minced
White Balsamic Vinegar
1/4 cup
White Balsamic Vinegar
Orange
1
Orange, juiced
Salt
1 pinch
Salt
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Salad
Green Cabbage
1/4 head
Green Cabbage, thinly sliced
Fennel Bulb
1
Fennel Bulb, thinly sliced
Scallion
3 stalks
Scallions, thinly sliced
Baby Kale
3 handfuls
Baby Kale
Candied Pepitas
to taste
Candied Pepitas
Manchego Cheese
to taste
Manchego Cheese, shaved
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
359
Fat
36.8 g
Protein
0.5 g
Carbs
9.3 g
Love This Recipe?
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Fall Salad with Cabbage, Manchego, Citrus Vinaigrette, and Candied Pepitas
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Make the dressing: Place the Shallot (1/4 cup), White Balsamic Vinegar (1/4 cup), Orange (1), and Salt (1 pinch) in a small bowl. Let stand 15 minutes.
step 2
Whisk in Extra-Virgin Olive Oil (1/3 cup). Taste. Adjust with more olive oil to taste; there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side.
step 2 Whisk in Extra-Virgin Olive Oil (1/3 cup). Taste. Adjust with more olive oil to taste; there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side.
step 3
In a large bowl, combine the Green Cabbage (1/4 head), Fennel Bulb (1), Scallions (3 stalks), Baby Kale (3 handfuls), Candied Pepitas (to taste), Manchego Cheese (to taste) and Freshly Ground Black Pepper (to taste).
step 3 In a large bowl, combine the Green Cabbage (1/4 head), Fennel Bulb (1), Scallions (3 stalks), Baby Kale (3 handfuls), Candied Pepitas (to taste), Manchego Cheese (to taste) and Freshly Ground Black Pepper (to taste).
step 4
Pour over some of the dressing. Toss. Taste. Adjust with more dressing or salt or pepper to taste.
step 4 Pour over some of the dressing. Toss. Taste. Adjust with more dressing or salt or pepper to taste.
Tags
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Quick & Easy
Salad
Side Dish
Vegetables
Spanish
Winter
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