As the cozy scent of roasted honeynut squash fills the air, I can’t help but smile at the vibrant colors on my kitchen counter. Today, I’m excited to share my go-to recipe for Orange Chipotle Honeynut Cabbage Salad—a dish that transforms ordinary vegetables into something extraordinary. This hearty salad is not only packed with nutrients, but it’s also budget-friendly, making it a lifesaver for busy weeknights when fast food might seem like the only option. With crispy lentils and a zesty dressing that boasts a perfect balance of smoky and sweet, every bite is a delightful adventure for your taste buds. Ready to discover how to elevate your salad game? Let’s dive in! Why is this salad a must-try? Bold Flavors: The smoky orange chipotle dressing provides a unique twist that elevates everyday ingredients into a flavorful experience. Hearty & Satisfying: With roasted honeynut squash and crispy lentils, this salad is filling enough to serve as a main dish. Customizable Spice: Adjust the heat level to match your preference, making it perfect for everyone around the table. Budget-Friendly: Utilize seasonal vegetables for an affordable, nutritious meal that fits your budget. Simple Preparation: With just a few easy steps, you can whip this up in no time, making it a great option for busy weeknights. Whether you’re looking for a healthier alternative to fast food or simply wanting to impress your guests, this Honeynut Cabbage Salad is sure to become a favorite. For other delicious salad ideas, check out my Chickpea Feta Avocado Salad or Crab Pasta Salad! Honeynut Cabbage Salad Ingredients • Discover the vibrant elements that make this dish truly special! For the Salad Honeynut Squash – Adds sweetness and a delightful nutty flavor; can be swapped with butternut squash or sweet potato. Cabbage – Provides a crunchy texture and subtle sweetness; consider using Brussels sprouts for a twist. French Lentils – These lentils become crispy when roasted, enhancing the overall texture; brown or green lentils work well too. Cilantro – Freshens the dish beautifully; you can replace it with parsley for a different flavor profile. For the Dressing Chipotle Peppers in Adobo – Infuses the dressing with smoky heat; reduce the amount for a milder taste or replace with smoked paprika. Pepitas – Contributes creaminess to the dressing; sunflower seeds are a great nut-free alternative. Maple Syrup – Balances the spices and acidity, adding a touch of sweetness; agave syrup is a suitable substitute. Apple Cider Vinegar – Brings a zesty tang to the dressing; rice vinegar can be used if preferred. Orange Zest – Lifts the dressing with citrus notes; lemon zest can also do the trick. For Roasting Olive Oil – Essential for roasting vegetables to golden perfection; any neutral oil will work as well. Garlic Powder – Adds depth to the roasted cabbage flavor; fresh garlic can be used if preferred. This Honeynut Cabbage Salad combines a range of fresh ingredients and flavors that make it a delightful, hearty addition to your meal repertoire! Step‑by‑Step Instructions for Honeynut Cabbage Salad Step 1: Prep Lentils Begin by preparing your lentils for the Honeynut Cabbage Salad. If using dry lentils, boil them in a pot with a bouillon cube for about 20 minutes until tender. Alternatively, if using canned lentils, drain and pat them dry with a paper towel to remove excess moisture. This will ensure they become wonderfully crispy when roasted. Step 2: Roast Lentils Preheat your oven to 425°F (220°C). On a baking sheet, toss the cooked lentils with olive oil, salt, and your choice of spices for added flavor. Bake in the preheated oven for 20–25 minutes, stirring halfway through, until they are golden brown and crispy. Keep an eye on them to prevent burning; the perfect crispiness adds a delightful texture to your salad. Step 3: Roast Squash While the lentils are roasting, prepare the honeynut squash. Cut it in half, scoop out the seeds, and slice it into half-moon shapes. Toss the pieces with olive oil, salt, and a sprinkle of your favorite spices. Spread them on a separate baking sheet and roast at 425°F (220°C) for around 20 minutes, or until the squash is tender and golden, filling your kitchen with delicious aromas. Step 4: Roast Cabbage Next, let’s bring out the flavor in the cabbage. Cut it into wedges and place it on a baking sheet. Drizzle with olive oil and sprinkle garlic powder for extra depth. Roast in the oven at 425°F (220°C) for about 25 minutes, turning once halfway through. You want the edges to be charred for that perfect balance of crispness and sweetness, making the Honeynut Cabbage Salad truly special. Step 5: Make Dressing While the vegetables are roasting, it’s time to whip up the dressing. In a skillet, heat a bit of oil and toast the garlic and pepitas until fragrant and golden. Allow to cool slightly before transferring to a blender. Add chipotle peppers, orange zest, apple cider vinegar, maple syrup, and a splash of water. Blend until smooth, adjusting the consistency with more water if necessary for that creamy dressing base. Step 6: Assemble Salad Once all components are roasted and ready, it’s time to assemble your Honeynut Cabbage Salad. In a large bowl, toss the charred cabbage with freshly chopped cilantro. Gently fold in the roasted honeynut squash and drizzle in the smoky orange chipotle dressing. Finally, top with the crispy lentils and give everything a gentle toss to combine, creating a vibrant and hearty salad that will delight everyone at the table. Make Ahead Options These Orange Chipotle Honeynut Cabbage Salad components are perfect for meal prep, making your life easier on busy weeknights! You can prepare the roasted honeynut squash and lentils up to 3 days in advance. Once cooled, store them in airtight containers in the refrigerator to maintain their texture. The smoky orange chipotle dressing can be made ahead and will keep well for up to 1 week in the fridge; just give it a good shake before using. When ready to serve, simply toss the roasted ingredients with the charred cabbage, cilantro, and dressing, allowing you to enjoy a delicious, freshly assembled Honeynut Cabbage Salad with minimal effort! What to Serve with Orange Chipotle Honeynut Cabbage Salad? The vibrant flavors and textures of this salad create a perfect centerpiece for a wholesome meal that’s bursting with color and taste. Savory Quinoa Pilaf: A fluffy quinoa side filled with herbs adds a nutty flavor that beautifully complements the smoky dressing. Crispy Baked Tofu: Marinated and baked to perfection, this tofu provides a protein-rich companion that balances the salad’s freshness. Roasted Garlic Bread: The warmth and crunch of garlic bread are irresistible, making it a comforting choice against the zesty salad. Herby Couscous: Light and fluffy, couscous flecked with fresh herbs enhances the salad’s hearty elements while keeping it light. Crispy Roasted Chickpeas: These provide another fun crunch; seasoned chickpeas serve as a delightful snack that pairs perfectly with the salad. Refreshing Cucumber Salad: A cool, tangy cucumber salad brightens the meal, offering a contrast to the smoky flavors of the main dish. Citrus Sangria: The sweet and refreshing taste of citrus sangria makes it a fabulous pairing; its bright notes echo the salad’s zesty dressing. Let these pairings elevate your dining experience, creating a fulfilling feast that’s perfect for any occasion! Honeynut Cabbage Salad Variations Feel free to get creative with this recipe and customize it to match your taste buds! Squash Swap: Try butternut or delicata squash instead of honeynut for a different sweetness and texture. Cabbage Alternatives: Use Brussels sprouts or mixed greens for added crunch and a fresh twist. Both will elevate your salad experience beautifully. Lentil Options: Swap in small brown or green lentils, or even canned lentils, for a quicker preparation without compromising on flavor. Herb Switch: If cilantro isn’t your favorite, parsley serves as a lovely alternative, bringing a milder herbaceous note. Spicy Adjustments: Reduce the chipotle peppers in the dressing for a milder version, or boost the heat with extra peppers for those who like a kick. Nut-Free Creaminess: Replace pepitas with sunflower seeds if you want to keep it free of nuts, but still creamy and delicious. Sweetness Choices: Agave syrup or blended dates can replace maple syrup for a different sweet nuance in your dressing. Protein Boost: Add cooked quinoa or shredded baked tofu for extra nutrition, making the salad even more filling and satisfying. With so many delightful possibilities, don’t be shy about experimenting! If you’re looking for other salad inspirations, consider trying my Feta Avocado Salad or some refreshing ideas like Cucumber Caprese Salad! Expert Tips for Honeynut Cabbage Salad Roasting Space: Ensure vegetables are evenly spaced on the baking sheet to promote caramelization and prevent steaming. This helps achieve that perfect texture for your Honeynut Cabbage Salad. Crispy Lentils: For optimal crispiness, dry canned lentils thoroughly before roasting and avoid overcrowding them on the pan. This will ensure they turn out delightfully crunchy. Customizable Heat: Start with a small amount of chipotle peppers in the dressing. You can always add more heat later, making the dish enjoyable for everyone around the table. Quick Prep: To save time, consider using pre-shredded cabbage. It cuts down on prep time without sacrificing flavor, keeping your cooking experience pleasant. Taste Test: Before tossing the salad, taste the dressing and adjust sweetness or acidity based on your preference; a bit more maple syrup or vinegar can make a world of difference! How to Store and Freeze Honeynut Cabbage Salad Fridge: Store the salad components separately in airtight containers. The roasted vegetables and lentils will stay fresh for up to 3 days when refrigerated. Dressing: Keep the orange chipotle dressing in a sealed jar in the fridge, where it will last for up to a week. Shake well before using, as ingredients may settle. Freezer: The roasted lentils and vegetables can be frozen for up to 3 months. Spread them on a baking sheet to freeze individually before transferring to a freezer-safe bag for easy use. Reheating: To reheat frozen components, thaw in the fridge overnight and warm in the oven or on the stovetop until heated through. This way, your Honeynut Cabbage Salad retains its delightful textures! Honeynut Cabbage Salad Recipe FAQs What are the best honeynut squash selection tips? Absolutely! When choosing a honeynut squash, look for ones that are firm and heavy for their size, with a smooth, blemish-free skin. Avoid any with dark spots or soft patches, as they indicate overripeness. Ideally, you want a squash that has a deep tan color, suggesting it’s perfectly ripe and will deliver that sweet, nutty flavor in your salad. How should I store the salad? For optimal freshness, store the components of your Honeynut Cabbage Salad separately in airtight containers. The roasted vegetables and crispy lentils will stay fresh for about 3 days in the fridge. This ensures that each part retains its delightful texture, ready to be mixed just before serving. Can I freeze the leftovers? Yes, you can freeze the roasted lentils and vegetables! Spread them out on a baking sheet to freeze individually for a couple of hours, then transfer to a freezer-safe bag for up to 3 months. To reheat, simply thaw them in the fridge overnight and warm them in the oven or stovetop for best results, keeping them crispy and delicious. What should I do if my lentils don’t get crispy? Very! If your lentils aren’t turning out crispy, ensure they are dried thoroughly before roasting and avoid overcrowding the baking sheet. Remember to toss them halfway through roasting for even crispiness. If you have leftovers that aren’t crunchy, you can revive them by re-roasting at 425°F (220°C) for about 5-10 minutes until they crisp up again. Is this salad safe for people with allergies? While this Honeynut Cabbage Salad is vegan and free from common allergens like gluten and dairy, always double-check labels for hidden ingredients. If you’re preparing it for guests, consider common allergies such as nuts or soy and inform them about the use of chipotle peppers, which can sometimes trigger sensitivities. Can my pet share in this salad? It’s best not to share this salad with your pets. The ingredients like onion (in chipotle), spices, and high amounts of fats may not be suitable for them. If you want to treat them, consider giving plain, cooked honeynut squash in moderation – they often love it! Honeynut Cabbage Salad: A Smoky, Zesty Vegan Delight This Honeynut Cabbage Salad is a delightful mix of roasted vegetables and crispy lentils, drizzled with a smoky orange chipotle dressing. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 30 minutes mins Servings: 4 servingsCourse: SaladsCuisine: VeganCalories: 280 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad1 medium Honeynut Squash Can be swapped with butternut squash or sweet potato.4 cups Cabbage Consider using Brussels sprouts for a twist.1 cup French Lentils Brown or green lentils work as well.1/2 cup Cilantro Can be replaced with parsley.For the Dressing2 tablespoons Chipotle Peppers in Adobo Reduce for a milder taste.1/4 cup Pepitas Sunflower seeds are a nut-free alternative.2 tablespoons Maple Syrup Agave syrup is a suitable substitute.2 tablespoons Apple Cider Vinegar Rice vinegar can be used if preferred.1 tablespoon Orange Zest Lemon zest can be used as an alternative.For Roasting2 tablespoons Olive Oil Any neutral oil will work.1 teaspoon Garlic Powder Fresh garlic can be used instead. Equipment OvenBaking SheetPotSkilletBlenderlarge bowl Method Step-by-Step InstructionsBegin by preparing your lentils for the Honeynut Cabbage Salad. If using dry lentils, boil them in a pot with a bouillon cube for about 20 minutes until tender. Alternatively, if using canned lentils, drain and pat them dry with a paper towel to remove excess moisture.Preheat your oven to 425°F (220°C). On a baking sheet, toss the cooked lentils with olive oil, salt, and your choice of spices for added flavor. Bake for 20–25 minutes, stirring halfway through, until golden brown and crispy.While the lentils are roasting, prepare the honeynut squash. Cut it in half, scoop out the seeds, and slice it into half-moon shapes. Toss with olive oil, salt, and spices. Spread on a separate baking sheet and roast for around 20 minutes, or until tender and golden.Cut the cabbage into wedges and place it on another baking sheet. Drizzle with olive oil and sprinkle garlic powder. Roast at 425°F (220°C) for about 25 minutes, turning once halfway through.In a skillet, heat oil and toast the garlic and pepitas until fragrant. Allow to cool slightly before transferring to a blender. Add chipotle peppers, orange zest, apple cider vinegar, maple syrup, and a splash of water. Blend until smooth, adjusting with more water if necessary.In a large bowl, toss the charred cabbage with freshly chopped cilantro. Gently fold in the roasted honeynut squash and drizzle the smoky orange chipotle dressing. Top with crispy lentils and combine to create a vibrant and hearty salad. Nutrition Serving: 1servingCalories: 280kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 250mgPotassium: 500mgFiber: 12gSugar: 6gVitamin A: 100IUVitamin C: 60mgCalcium: 4mgIron: 15mg NotesStore components separately in airtight containers. The roasted vegetables and lentils will stay fresh for up to 3 days in the fridge. The dressing lasts up to a week. Freeze roasted lentils and vegetables for up to 3 months. Tried this recipe?Let us know how it was!
