Roasted Onion Salad Recipe
Roasted Onion Salad Recipe photo by Taste of Home
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Roasted Onion Salad Recipe

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"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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 369 calories, 34g fat (7g saturated fat), 13mg cholesterol, 255mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 7g protein.


  1. 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.
  2. 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.
  3. In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
  4. For dressing, place vinegar and shallots in a blender; squeeze 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.
Originally published as Roasted Onion Salad in Taste of Home October/November 2008, p18

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Live2Cook User ID: 1011121 90854
Reviewed Nov. 21, 2010

"I liked the addition of roasted onion to my salad. I choose not to toss them with it for the picky eaters and just allowed people to add the onions to their salad at the table."

pixie56 User ID: 2461304 176863
Reviewed Oct. 12, 2010

"Even with roasting the garlic, I found the dressing WAY too garlicky. I would cut it by 3/4 if I made this again."

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