Print Options

Back to Roasted Onion Salad >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Roasted Onion Salad

"Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method!" Janice Mitchell, Aurora, Colorado

8 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

3 large sweet onions, cut into 1/2-inch slices
1/4 cup plus 1/2 teaspoon olive oil, divided
4 garlic cloves
8 cups torn mixed salad greens
1 cup (4 ounces) crumbled blue cheese
1/2 cup chopped walnuts, toasted
DRESSING:
2 tablespoons white wine vinegar
2 shallots, quartered
1/4 cup minced fresh parsley
1/2 teaspoon crushed red pepper flakes
2/3 cup olive oil

Directions

Place onions in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with
1/4 cup oil; toss to coat. Place garlic on a double thickness of
heavy-duty foil. Drizzle with remaining oil. Wrap foil around
garlic; place on baking pan with onions.
Bake at 400° for 40-45 minutes or until onions are lightly
browned and garlic is tender, turning onions occasionally. Cool for
10-15 minutes.
In a large salad bowl, combine the greens, cheese and walnuts; top
with onions.
For dressing, place vinegar and shallots in a blender; squeeze

2 of 2

Roasted Onion Salad (continued)

Directions (continued)

softened garlic into blender. Cover and pulse until blended. Add
parsley and pepper flakes. Cover and process, gradually adding oil
in a steady stream. Serve with salad. Yield: 8 servings.

Nutrition Facts: 1 cup salad with 1/4 cup onions and 2 tablespoons dressing equals 369 calories, 34 g fat (7 g saturated fat), 13 mg cholesterol, 255 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g protein.