Warm Cabbage & Squash Salad with Creamy Tahini Dressing ft Balance Blend

A cozy & seasonal warm salad recipe for you! Eating too many cold foods, such as raw salad greens, during colder months can dampen the digestive system and lead to bloating and poor energy. Opting for more seasonal cooked foods is a great way to support your system during the fall and winter seasons, according to Traditional Chinese medicine.

What’s more, this recipe is packed with known immune, hormone & digestive system-supporting foods to help you feelΒ optimal.

Health Benefits of Cabbage Salad:

Cabbage contains gluconisolates, which are sulfur compounds that help to support digestion & elimination of harmfulΒ hormone-disruptive toxins

Garlic & onions, which are part of the Allium family, can inhibit inflammatory response & provide anti-viral support. Plus, their prebiotic content supports healthy gut microflora, which is where we house about 70-80% of our immune system

The BalanceΒ 4 Mushroom Blend (Lion's mane, Maitake, Reishi, Shiitake) supports the immune system by activating T cells, helps reduce inflammation, improve cognitive function, provides stress relief, & enhances sleep quality

Here is what you’ll need for this delicious recipe:

Crispy Chickpea Topping:

  • 1.5 cups chickpeas, cooked
  • 1 Tbsp olive oil
  • 1 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • Β½ tsp paprika


  • 4 cups red cabbage, shredded
  • 3 cups pattypan squash, cut into small cubes
  • ΒΌ cup onion, chopped
  • 1 garlic clove, minced
  • 1/3 cup water
  • Β½ tsp sea salt
  • 1.5 Tbsp olive oil



Preheat oven to 400F. Rinse & pat dry the chickpeas, then pulse in the food processor until you have even small crumbs. Pour onto a baking sheet covered with parchment paper. Top with olive oil, mix, & spread out evenly. In a small bowl mix together seasoning & sprinkle on top. Bake for 8 minutes, mix, & bake for another 8 minutes.

Add red cabbage & squash into a large pan with water. Bring to a boil, turn down the heat, & allow veggies to steam for 5-6 minutes.

Once the water has evaporated, add olive oil, onion, garlic, sea salt, & saute for another 5-6 minutes, until veggies start to get golden. Remove from heat.Β 

To make dressing, combine all ingredients in a bowl & mix until smooth, adding more water if needed.

To assemble, add veggies to your serving bowl, top with crispy chickpea topping, & toss with dressing.Β 

Makes 2 servings. Enjoy!

warm cabbage and squash salad

Recipe notes:

You can substitute summer squash for Pattypan squash. One 396ml can of chickpeas is equal to 1.5 cups of chickpeas. Look for aΒ BPA-free can, such as Eden Foods.

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