Description
A colourful seasonal slaw combining crisp cabbage, fresh apple, dried cranberries, roasted pumpkin, crunchy pecans, creamy feta, and a bright maple honey dressing. Cinnamon and thyme add a warm touch, making it a fresh and flavourful side dish for everyday meals or festive gatherings.
Ingredients
For the Roasted Pumpkin:
3 cups pumpkin, peeled and cut into small cubes (420 g)
1 tbsp olive oil (15 ml)
½ tsp ground cinnamon (1 g)
½ tsp dried thyme (1 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Slaw:
4 cups shredded green cabbage (280 g)
1 large crisp apple, thinly sliced (180 g)
½ cup dried cranberries (75 g)
½ cup pecans, roughly chopped (55 g)
⅓ cup crumbled feta cheese (50 g)
2 tbsp fresh parsley, chopped (8 g)
For the Maple Honey Dressing:
2 tbsp pure maple syrup (30 ml)
1 tbsp honey (21 g)
2 tbsp apple cider vinegar (30 ml)
1 tbsp fresh lemon juice (15 ml)
3 tbsp extra-virgin olive oil (45 ml)
1 tsp Dijon mustard (5 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 400°F (200°C). Place the pumpkin cubes in a bowl and toss with olive oil, cinnamon, dried thyme, salt, and black pepper until evenly coated.
2. Spread the pumpkin in a single layer on a baking sheet and roast for 20–25 minutes, turning once halfway through, until tender and lightly caramelized. Let the pumpkin cool slightly.
3. Add the shredded green cabbage, thinly sliced apple, dried cranberries, chopped pecans, crumbled feta, and fresh parsley to a large mixing bowl. Toss gently to distribute the ingredients evenly.
4. In a small bowl or jug, whisk together the maple syrup, honey, apple cider vinegar, fresh lemon juice, extra-virgin olive oil, Dijon mustard, salt, and black pepper until smooth and well combined.
5. Pour the maple honey dressing over the cabbage and apple mixture. Toss gently until the ingredients are evenly coated, taking care not to break up the apple slices or feta.
6. Add the warm or slightly cooled roasted pumpkin to the dressed slaw. Gently fold everything together so the pumpkin pieces remain intact.
7. Allow the slaw to rest for 10–15 minutes so the cabbage and apples can absorb some of the dressing and the flavours can blend.
8. Just before serving, sprinkle with extra chopped pecans and crumbled feta if desired. Serve while the roasted pumpkin is slightly warm or at room temperature.
Notes
Choose a crisp apple with a firm texture so it stays crunchy in the slaw. Cut the pumpkin into similar-sized cubes so they roast evenly and develop a lightly caramelized exterior. Do not overdress the slaw. Add only enough dressing to coat the ingredients. Fold the roasted pumpkin through the slaw carefully so the pieces retain their shape. Lightly toast the pecans before adding them for a deeper nutty flavour. Let the slaw rest for 10–15 minutes before serving to help the flavours blend while keeping the cabbage pleasantly crunchy. Any pumpkin suitable for roasting can be used as long as it is cut into small, evenly sized cubes. Prepare the roasted pumpkin, dressing, and other ingredients ahead of time, but combine the dressing with the slaw closer to serving. Feta can be replaced with another crumbly cheese for a similar creamy and savoury contrast. Add the pecans shortly before serving to help keep them crunchy. The roasted pumpkin can be served warm, slightly cooled, or at room temperature. Serve as a side dish with roasted vegetables, grilled meats, sandwiches, or other hearty main dishes. For a colourful presentation, serve the slaw on a wide platter and scatter extra pecans, feta, cranberries, and parsley over the top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American