Roasted Red Cabbage, Fennel, & Blood Orange Salad

Happy Wednesday friends! I don't know about you, but I was very ready to get back to healthy eating this week after a long, indulgent Thanksgiving week. After all that richness, I've been craving veggies; but in the winter it's not always as appetizing to eat cold salads. So I've been switching up my salad game to include lots of roasted everything. (Plus this carries the added benefit of using our oven to heat up our house, which is FREEZING right about now!)

I’ve been wanting to try roasted cabbage for a while now; and thought this combo of the savory roasted fennel and sweetness from the blood oranges came out divine! I love the way a few minutes in the oven gives the oranges a bit of caramelization; and then the warmth of everything on the bed of arugula gives it a nice little wilt. Let me know if you try it!

Roasted Red Cabbage, Fennel, & Blood Orange Salad


(serves 2)

2 blood oranges

1/2 head red cabbage

1 small bulb fennel

1/2 cup red walnuts

4 cups arugula

olive oil (for roasting and for the dressing)

salt & pepper

2 tablespoons coconut vinegar

1 teaspoon dijon mustard

1 teaspoon fig jam

1 teaspoon diced shallot

Roasted Red Cabbage, Fennel, & Blood Orange Salad


  • Heat the oven to 400 degrees. Slice the cabbage and fennel into wedges, with a little of the stem attached so that the pieces stay together. Brush with olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper, and roast for 15 minutes. 
  • Meanwhile, slice one blood orange into rounds and remove the peel.
  • For the dressing, zest a bit of the second orange, and juice the insides, which should give you 1-2 tablespoons of juice. Mix the juice and the zest with 2 tablespoons coconut vinegar, 3 tablespoons olive oil, 1 teaspoon of dijon mustard, 1 teaspoon of fig jam, diced shallots, and a pinch of salt and pepper. Shake in a jar or blend to combine.
  • At 15 minutes, take the veggies out of the oven and turn over. They should be starting to brown on the first side. Add the blood oranges to the baking sheet. Roast for 10 more minutes, then remove the sheet again and add walnuts. Roast the whole pan for 5 more minutes, and then remove from the oven.
  • On a bed of arugula, place the warm cabbage, fennel, orange segments, and walnuts, and dress with the vinaigrette.


xo January

Roasted Red Cabbage, Fennel & Blood Orange Salad