The Easiest (and Best) Warm Salad Recipe

It’s that time of year when everything gets a little cozier, especially our foods — so I’m here to introduce you to warm salad season. So what is a warm salad? It’s simply a salad where everything is warm by cooking, specifically baking.

We don’t call this a plate of roasted vegetables because fall and winter greens are perfect for being served warm - think cabbage, kale, collards… If you’re heavy into veggies, as I am, you can have this as a meal, but it’s bomb as a side dish, too.

Also, don’t worry about specific measurements here. Think of this as a dish that can be customized to your liking — add salt to taste and as much spice as you can handle. The outcome will still feel elevated and like a professional chef cooked this dish because it’s just that delicious. I love cooking really simple recipes that pack a punch of flavor and if they’re healthy, even better.

For this warm salad, you need:

• a head of cabbage

• a bunch of kale

• salt and pepper

• red pepper flakes or chili oil

• a red onion

• panko bread crumbs

• olive oil

  That’s it! Again, this recipe is pretty straightforward and you’ll probably spend the most time chopping the kale, cabbage, and onion. As far as kitchen supplies, you’ll need a chopping board, a couple of sheet pans (you can line them with foil or parchment paper), a sharp knife, and a couple of mixing bowls.

First, chiffonade (or thinly slice) the kale and set aside. Then do the same slice for the cabbage, spread it onto your sheet pan, generously drizzle with olive oil, and season with salt and pepper. Bake in the oven for 20 minutes at 450F degrees.

Then do the same slice for the cabbage, spread it onto your sheet pan, generously drizzle with olive oil, and season with salt and pepper. Bake in the oven for 20 minutes at 450F degrees.

Next, add the kale to a separate sheet pan —it cooks faster — and drizzle with olive oil and season with salt and pepper. Cook the kale in the oven with the cabbage, but only for the last 5 minutes.

While the veggies are cooking, you can toast some panko breadcrumbs as a topping. If you’re not using panko breadcrumbs in your kitchen, you need to stop what you’re doing and make a note to switch right now. Panko is a Japanese-style breadcrumb (the word panko is Japanese—"pan" meaning bread and "ko" meaning flour) made from crustless white bread which is coarsely ground into airy, large flakes that gives food a light, but crunchy coating.

For toasting the panko breadcrumbs, I’ll share a quick recipe:

(Makes about 1.5 cups)

2 Tbsp. olive oil

1 tsp. red pepper flakes (optional)

OR chili oil

1 1/2 cups panko breadcrumbs

A dash of Kosher salt

Line a large baking sheet with foil. Add panko breadcrumbs in a single layer on greased foil and drizzle oil over the top of the panko. Add the red pepper flakes, if you like. Brown the panko for 4 minutes at 400F, or until golden and crisp.

(If you have extra after spreading it over your warm salad, the breadcrumbs can be stored in an airtight container for 5 days. )

Back to the veggies, the cabbage should come out a little crispy, with those tasty browned ends. The kale will be a little bit golden. Set them aside in a bowl together while you toast the panko breadcrumbs.

Another flavorful (yet optional) topping for this warm salad is pickled red onions. I know, I said this was a simple recipe, but I wouldn’t steer you wrong.

A quick recipe: to a bowl add 1/2 cup of apple cider vinegar, 1 Tbsp. sugar, 1 1/2 tsp. kosher salt, and 1 cup of water. Mix until the sugar and salt dissolve. Add 1 red onion, thinly sliced, to the vinegar, sugar, salt, and water mixture and let sit for an hour.

Finally, if you’re into the onions, once they are pickled, add them to the bowl with the cabbage and kale, and toss. Sprinkle generously with the toasted panko breadcrumbs.

Thank me later!