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Roasted Onion Salad

 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


  • 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
  • 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


  • 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.
Nutritional 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.