What do food pundits predict will be on our plates in the coming year? A quick search in the clouds reveals some interesting food trends for 2026. Fiber and gut health have become increasingly important. Fiber-rich foods, beans and legumes, and longevity and dementia prevention are at the top of the list. Wellness travel that includes cooking classes and exercise adventures and healthy eating in a hurry also made the grade. A return to authentic meat options, global flavors, innovative dining experiences and sustainability are key.
The most welcome news for Maine eaters that enjoy a seasonal, local diet is to say good-bye to the cauliflower obsession trend and crown cabbage the new kitchen MVP. Both cauliflower and cabbage are cruciferous, in the brassica genus of vegetables, which includes kale, Bok choy, broccoli and Brussel sprouts. However, cabbage is unique as it is a root vegetable that stores well and can be enjoyed throughout the colder months.
Cabbage was an important food during the Dark Ages, and abundant later, during the Middle Ages, as evidenced by the paintings of that era. A significant source of winter food, cabbage comes in many forms; flat, conical, or round, and many colors; almost white, red, magenta, green, and deep-blue green. The heads may be compact or loose, and the leaves curly or plain.
Truly an art form, the magnificent cabbage is also a nutritional powerhouse. Of all the foods now believed to have cancer-preventing effects, few rate as high as cabbage. Research has shown that consumption of cabbage lowers cholesterol, helps to control diabetes, and plays a significant role in weight loss. An excellent source of iron and Vitamins C & A, cabbage will store in the root cellar well into spring, when the new greens like kale and spinach can cultivated.
The recipe for Winter Fruit and Cabbage Salad is a riff on a recipe by the Smitten Kitchen. An armchair gourmand, I enjoy reading other folks culinary work, but here in rural Maine don’t really relish nonseasonal ingredients like tasteless strawberries and limp asparagus in January shipped from all over the globe. Thus, my recipe adaptations include fruits, vegetables and herbs that are more readily available in season in Maine.
Although the components for Winter Fruit and Cabbage Salad take a bit of time to prepare, the assembly is easy and can be done in several steps. The spicy cashews, coated with brown sugar and ground hot pepper of your choice and roasted are the star of the dish. I’ll make the cashews again just for a savory snack. When the spicy cashews are combined with the sweetness of the oranges and the savory crunch of cabbage, radish and apples, this salad is addictive.
For those of us nutritionists and community health advocates, the 2026 food trends are exciting news. Consumers are starting to “vote with their forks”, and food focus has become health, mood, budget, sustainability and fun. It’s crunch time baby! So save the earth and eat more cabbage.
Winter fruit and cabbage salad with spicy cashews
Ingredients
- 1 cup cashews
- 2 tablespoons brown sugar
- ½ teaspoon Maine sea salt
- ¼ teaspoon ground chipotle peppers or ground cayenne
- ½ teaspoon smoked paprika
- 1- pound red cabbage shredded (about 4 cups1)
- 1- cup shredded watermelon or daikon radish
- ¼ cup finely chopped red onion or shallot
- 3 apples peeled, cored and grated (about 2 cups)
- 3 clementines mandarins or small oranges
- 2 tablespoons finely chopped herbs rosemary, mint
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 teaspoon Maine sea salt
- Freshly ground black pepper
- Fresh herbs for garnishing optional
Instructions
- Assemble ingredients and tools. To prepare the Spicy Cashews, preheat the oven to 400 degrees and line a baking sheet pan with parchment paper.
- In a small bowl, combine the 2 tablespoons brown sugar, ½ teaspoon Maine sea salt, ¼ teaspoon chipotle pepper or cayenne and ½ teaspoon paprika. Stir with a fork. Rinse the cashews and shake off most of the water.
- Add to the bowl of spices and mix well so that the cashews are covered.
- Spread the cashews on the parchment lined pan and roast for 10 – 14 minutes. Check the nuts at 8 minutes and turn them, continue to roast until they are nicely browned. Remove pan from the oven and allow the nuts to cool.
- Using a food processor or grater, shred the cabbage and radish. Set aside. Chop the shallot, peel and grate the apples. Set aside.
- Chop the herbs and set aside. Peel and section 2 of the oranges and set aside.
- Juice the remaining orange and add the juice to a large bowl. Add the apple cider vinegar, olive oil and Maine sea salt.
- Add the vegetables and apples and stir well to coat. This mixture may be saved in the refrigerator until ready to assemble the salad.
- To assemble the salad, pile half of the salad mixture on a serving platter.
- Sprinkle the top with ½ the cashews and orange segments. Pile on the remaining salad mixture and sprinkle the remaining nuts and oranges over the top. Garnish with fresh herbs. Makes six servings.
