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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
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    8 servings

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 15x10x1-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 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.
Nutrition Facts
1 each: 369 calories, 34g fat (7g saturated fat), 13mg cholesterol, 255mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 7g protein.

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Reviews

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Average Rating:
  • devenrae
    Jan 31, 2011

    No comment left

  • Live2Cook
    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
    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.

  • TGillin
    Dec 29, 2008

    No comment left