Introduction

Oh, the memories! This salad always takes me back to those sunny afternoons, bustling with friends and laughter. It’s the kind of dish that just brightens everything up, with its gorgeous colors and incredible mix of sweet, tangy, and earthy flavors. And the best part? It’s ridiculously easy to whip up, making it perfect for those days when you want something delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 20 minutes!
Easy: No fancy techniques required, just simple mixing and tossing.
Giftable: Package it up beautifully for a healthy and delicious potluck contribution or a thoughtful meal for a friend.
Crowd-pleasing: Even the pickiest eaters will be asking for seconds of this flavorful, colorful salad.

Ingredients

Gather ’round, let’s see what we need for this beautiful creation:

2 cups baby spinach or mixed greens: Your fresh, leafy base. I love using a mix for extra texture and variety.
1 cup shredded purple cabbage: The star of the show! Its vibrant color and satisfying crunch are just unbeatable.
1 cup roasted butternut squash cubes: Adds a lovely sweetness and creamy texture. Roasting brings out its natural sugars beautifully.
1 cup roasted carrots, sliced: More roasted goodness! They bring an earthy sweetness that pairs perfectly.
½ cup cooked quinoa (optional): For a little extra protein and a heartier feel. It’s a great way to make this a more substantial meal!
½ cup pomegranate seeds: Those little ruby gems! They pop with a burst of juicy tartness and look absolutely stunning.
¼ cup crumbled feta or goat cheese: A touch of creamy, salty goodness to balance out the sweetness.
¼ cup chopped pecans or walnuts, toasted: For that delightful crunch and nutty flavor. Toasting them really makes a difference!
2 tbsp olive oil: The foundation of our bright dressing.
1 tbsp apple cider vinegar: For that essential tang and zing!
1 tbsp maple syrup: A touch of natural sweetness to bring all the flavors together.
1 tsp Dijon mustard: Adds a little depth and helps emulsify our dressing.
Salt and pepper to taste: To make all those wonderful flavors sing!

How to Make It

Alright, let’s get this beautiful slaw assembled. It’s as simple as can be!

Step 1: The Base. Grab a big ol’ bowl. Toss in your baby spinach or mixed greens, the vibrant shredded purple cabbage, those sweet roasted butternut squash cubes, the sliced roasted carrots, and if you’re using it, your fluffy cooked quinoa.
Step 2: Add the Sparkle. Now, let’s sprinkle in the fun stuff! Add your jewel-like pomegranate seeds, the lovely crumbled feta or goat cheese, and those crunchy toasted pecans or walnuts.
Step 3: Whisk Up Some Magic. In a smaller bowl, it’s time to make the dressing. Whisk together the olive oil, apple cider vinegar, maple syrup, and that little bit of Dijon mustard. Keep whisking until it’s all nicely combined and looks like a beautiful, emulsified dressing.
Step 4: Season to Perfection. Give your dressing a little taste. Add a pinch of salt and a grind of fresh black pepper until it tastes just right to you. This is your chance to make it perfectly yours!
Step 5: Toss It All Together! Pour that glorious dressing over all the goodies in the big bowl. Grab a couple of spoons and gently toss everything together. You want to make sure every single bit gets coated in that delicious dressing without bruising the delicate greens.

Substitutions & Additions

Feeling a little creative? This slaw is a blank canvas for your culinary adventures! Here are a few ideas:

Greens: Don’t have spinach? Arugula adds a peppery kick, or romaine for extra crunch.
Sweetness: No mango? Roasted sweet potato or even dried cranberries would be a lovely sweet and chewy addition.
Cheese: If feta or goat cheese isn’t your jam, try crumbled blue cheese for a bolder flavor, or skip it altogether for a dairy-free option.
Nuts: Almonds or even pumpkin seeds (pepitas) would be fantastic crunchy alternatives.
Protein Boost: For a heartier meal, add grilled chicken, chickpeas, or even some flaky salmon.
Citrus Zest: A little lime zest in the dressing can add an extra layer of bright, fresh flavor.

Tips for Success

You’re going to nail this, but here are a few little secrets from my kitchen to yours:

Roasting is Key: While you can use raw veggies, roasting the butternut squash and carrots beforehand adds a depth of flavor and a tender texture that’s worth the extra few minutes.
Don’t Over-Dress: Start with a little less dressing than you think you need. You can always add more, but you can’t take it away! Gentle tossing is the name of the game.
Toast Your Nuts: This is a small step that makes a HUGE difference. Just a few minutes in a dry skillet over medium heat until fragrant will elevate your nuttiness.
Prep Ahead: You can roast your vegetables and toast your nuts a day in advance. Store them separately in airtight containers in the fridge. Then, on the day you want to serve, just assemble everything! The dressing can also be made ahead and stored separately.

How to Store It

Got leftovers? Lucky you! This slaw is wonderful the next day, though the greens might soften a bit.

Store any leftover slaw in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. If you’ve dressed it already, the greens might be a bit wilted, but the flavors will have melded beautifully. If you plan to store it for longer, I recommend keeping the dressing separate and dressing the slaw just before serving to maintain maximum freshness and crunch.

FAQs

Here are a few quick answers to common questions:

Q: Can I make this salad vegan?

A: Absolutely! Simply omit the feta or goat cheese. It will still be incredibly delicious!

Q: How long does the dressing last?

A: The dressing, stored separately in an airtight container in the refrigerator, should last for up to a week.

Q: Can I use different types of squash?

A: Yes! Acorn squash or even sweet potatoes would work wonderfully as a substitute for butternut squash.

Vibrant Purple Cabbage, Mango & Cranberry Slaw

A vibrant and flavorful slaw featuring purple cabbage, mango, and cranberry, with a delightful mix of sweet, tangy, and earthy flavors. It's fast, easy, and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Servings 6 cups

Equipment

Large bowl
Small bowl
Whisk
Airtight container for storage

Ingredients

Main ingredients

2 cups baby spinach or mixed greens I love using a mix for extra texture and variety.
1 cup shredded purple cabbage The star of the show! Its vibrant color and satisfying crunch are just unbeatable.
1 cup roasted butternut squash cubes Adds a lovely sweetness and creamy texture. Roasting brings out its natural sugars beautifully.
1 cup roasted carrots, sliced More roasted goodness! They bring an earthy sweetness that pairs perfectly.
0.5 cup cooked quinoa optional. For a little extra protein and a heartier feel. It’s a great way to make this a more substantial meal!
0.5 cup pomegranate seeds Those little ruby gems! They pop with a burst of juicy tartness and look absolutely stunning.
0.25 cup crumbled feta or goat cheese A touch of creamy, salty goodness to balance out the sweetness.
0.25 cup chopped pecans or walnuts, toasted For that delightful crunch and nutty flavor. Toasting them really makes a difference!

Dressing

2 tbsp olive oil The foundation of our bright dressing.
1 tbsp apple cider vinegar For that essential tang and zing!
1 tbsp maple syrup A touch of natural sweetness to bring all the flavors together.
1 tsp Dijon mustard Adds a little depth and helps emulsify our dressing.
salt and pepper to taste. To make all those wonderful flavors sing!

Instructions

Grab a big ol' bowl. Toss in your baby spinach or mixed greens, the vibrant shredded purple cabbage, those sweet roasted butternut squash cubes, the sliced roasted carrots, and if you're using it, your fluffy cooked quinoa.
Now, let's sprinkle in the fun stuff! Add your jewel-like pomegranate seeds, the lovely crumbled feta or goat cheese, and those crunchy toasted pecans or walnuts.
In a smaller bowl, it's time to make the dressing. Whisk together the olive oil, apple cider vinegar, maple syrup, and that little bit of Dijon mustard. Keep whisking until it’s all nicely combined and looks like a beautiful, emulsified dressing.
Give your dressing a little taste. Add a pinch of salt and a grind of fresh black pepper until it tastes just right to you. This is your chance to make it perfectly yours!
Pour that glorious dressing over all the goodies in the big bowl. Grab a couple of spoons and gently toss everything together. You want to make sure every single bit gets coated in that delicious dressing without bruising the delicate greens.

Notes

Roast vegetables and toast nuts ahead of time for extra flavor. Store dressing separately to maintain freshness. Can be made vegan by omitting cheese.