Spring into the Early Flavors of the Season with this Roasted Cabbage and Little Gem Salad

plate of roasted cabbage and little gem salad
Bring your seasonal favorites together onto one plate with this Roasted Cabbage and Little Gem Salad. Packed with important vitamins and minerals, shoulder season greens bring flavor and seasonal nourishment to your table.

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8 oz Pesto
3 eaLittle Gem Heads
2 ozBaby Kale Mix
2 eaCarrots, shaved thin
2 eaTokyo Turnips, shaved thin
4 ozCilantro Blushes (the top three leaves, in tact)
1/4 eaSavoy Cabbage
1 eaTangerine, Segmented
2 eaLemon, Juiced
2 tbsToasted Pepitas
Salt as needed

Yield: 2-3 servings


Begin by preheating a pan over medium heat and sear the cut sides of the cabbage in a liberal amount of olive oil and a pinch of salt. Cook until evenly browned on all three sides.

Mix the lemon juice and pesto to form a salad dressing, adding a pinch of salt if it’s a bit bitter.

Marinate the turnip and carrot in the dressing while searing the cabbage.

Plate the roasted cabbage in the center of a large platter and arrange the little gem heads around the cabbage. Tuck the carrots and turnips into the little gem heads between the leaves. Scatter the tangerine wedges around the heads and plate. Top with the pesto dressing, drizzling to cover everything, cilantro and pepitas.