This salad is exciting. Using cabbage as the base I loaded it up with colorfully fun healthy veggies. That’s right, I called vegetables fun. I had a bunch of veggies in the fridge pleading with me to be used before they went bad, including mushrooms which I always always have in the fridge. A wasted mushroom is a sad day, and I had a whole cupful of mushrooms just days shy of the slime stage so something had to be done STAT.
Have I mentioned my addiction to mushrooms?! Its bad, I put them in and on everything. I have never ever ordered a mushroom-less pizza. I don’t know why I love them so, but I do. It is an irrational love. I can’t quite put my finger on it why they taste so good, and I am compelled to add them to almost every savory dish that comes out of my kitchen, but hey, many a people have been caught up in all kinds of irrational love way wilder than my mushroom love.
Back to this delicious roasted salad.
To make it more filling, I added potatoes to the mix. I found an assortment of red, white, and purple fingerling potatoes at a local store that sells cheap local produce called the Vegetable Bin. They have been in business for a century, and for good reason. I mean, who can resist buying purple potatoes?! I also can’t resist buying their locally made sourdough bread.
- ½ head cabbage
- 1 onion, diced
- 1 cup sliced mushrooms
- ½ cup sliced carrots
- 1 small squash
- ½ zucchini
- 1 cup chopped potatoes
- 1 tbsp fresh squeezed lemon
- 1tbsp balsamic vinegar
- 4 tbsp olive oil
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- Preheat oven to 415F
- Mix together lemon juice, balsamic vinegar, olive oil, salt, pepper, garlic powder and onion powder.
- Chop up cabbage into wedges, about 2-3 inches long. Dice onions, and chop up the rest of the vegetables to the size of your preference, no bigger than ½ inch x ½ inch thick.
- Put the vegetables together in large bowl then pour olive oil mixture over it and stir gently as to not break up the cabbage wedges too much.
- Put mixture on cookie sheet lined with aluminum foil and bake at 415F for 40-50 minutes, flipping vegetables with spatula about every 15 minutes.