roasted cabbage + kale salad with dijon-nectarine glaze

june harvest: nectarines, cabbage, dino kale

Spring in California is one of those times of true transition in a place where seasons seem to only exist as suggestions on a Hallmark calendar-- one week brings 85 degree weather with bright sunshine and river dates, and the next is 50 degrees, windy, and drizzling. As a farmer, these variations mean the plants get the love of the sun they crave, and the love of the rains they need. As a cook, this means adaptability. As I prepared to provide the nourishment for a yoga retreat in Mendocino late May 2026, this flip-flop in the weather brought in fridged winds around 4pm after an otherwise sunny and splendid day. Sitting outside at the campground where the retreat took place, the sun dipped below the ocean waves, taking the warmth of the day with it to return in the morning. Suddenly, raw salads and crisp, cold spring veggies seemed a bit harsh, and the deep craving for warming foods emerged. In a grand pivot, I remembered a winter brazed cabbage dish I used to make during my time at the Esalen Institute dressed in an apple cider and miso glaze and roasted until nearly burned (this recipe will come back around in Fall!). As I looked at the kale I had chiffonaded for what I thought would be a raw salad, the purple cabbage I thought would be a colorful addition to a raw spring roll, and the mountain of stonefruit I grabbed from a roadside farm stand in Anderson Valley, the thought came to me that maybe a warm salad would better meet the moment. From this came a beautiful roasted cabbage and kale salad with dijon-nectarine glaze-- enjoy!

Recipe {ish}

1 small/medium purple cabbage

1 bunch lacinato kale (also called dino kale)

1 spring onion or shallot, rough chopped

3 tbsp dijon mustard

3tbsp whole grain mustard

3 nectarines, rough diced

1/2 cup apple cider vinegar

1 cup avocado oil

Salt and pepper as you like it

2 handfuls of almonds, toasted and chopped

Preheat your oven to 425 degrees Fahrenheit. Core your cabbage and roughly chop into chunks, ribbons, whatever happens. Strip your kale leaves from their stems, bunch tightly in a roll, and slice small strips in a chiffonade cut (this is often talked about as if you are rolling a cigar, but I'm not sure how relatable that is these days). Place both in a bowl together, drizzle with olive oil and a pinch of salt, and set aside. In a blender or jar with an immersion blender, combine your onion, mustards, nectarines, apple cider vinegar, avocado oil, salt, and pepper. Blend until smooth, though you may see little flecks of the nectarine flesh (I find these really beautiful, and also won't appear in your final salad). Pour your dressing over the cabbage and kale, and massage to thoroughly coat (I would highly recommend using your hands to do this). Spread your massaged cabbage and kale out on a cookie sheet lined with parchment, making sure to not crowd (better to use two sheet trays if you need so things brown rather than steam). Place in the oven, checking every 10-15 minutes and tossing every once in a while. You can place your almonds on a sheet in the oven to toast at the same time for about 10 minutes, just be sure to remove them before they are super done as they will keep toasting for a little while outside of the oven. Chop your almonds and set aside. Keep checking your cabbage and kale, and pull from the oven once some pieces are super crispy, and everything is obviously cooked down a bit (this is up to your preference, though I highly encourage letting it burn a little as both cabbage and kale get an insanely yummy depth of flavor when charred). Sprinkle almonds onto the sheet trays, then transfer to a bowl or dish to serve. Top with any remaining almonds.