Red cabbage salad with roasted cipollini onions
Tangy red cabbage salad paired with savory roasted cipollini onions. A flavorful blend of crunch and sweetness that will tantalize your taste buds.
Ingredients:
- 450g (450g) cipollini onions, ends trimmed, peeled (see note)
- 2 tablespoons (30ml) vegetable oil
- Kosher salt and freshly ground black pepper
- 4 sprigs fresh thyme
- 3 tablespoons (45ml) balsamic vinegar
- 1 small clove garlic, minced
- 6 tablespoons (90ml) extra-virgin olive oil
- 3 cups red cabbage (130g; 125g), thinly sliced (from about 1/2 medium head)
- 2 cups chicory leaves (70g; 70g), washed and torn into small pieces
- 1/2 cup toasted walnuts (60g; 50g), coarsely chopped
- 90g (85g) aged goat cheese, such as Humboldt Fog
Instructions:
- Heat the oven to 350°F (177°C). Place onions in a baking dish in one layer. Pour vegetable oil over them and sprinkle with salt and pepper. Add thyme sprigs and mix until the onions are well covered. Cook, turning occasionally, until the onions are tender and golden brown, which should take about 40 minutes. Keep the dish warm.
- Mix vinegar, garlic, and extra-virgin olive oil in a small bowl. Season with salt and pepper. Put cabbage and chicory in a big bowl and mix with enough dressing to cover them. Add the warm onions and walnuts and mix again, adding more dressing if necessary. Move everything to a serving dish and sprinkle with goat cheese on top. Serve.
Summary:
- Calories: 1938 kcal
- Fat: 169 g
- Protein: 36 g
- Carbs: 87 g
- Potassium: 2023 mg
- Magnesium: 245 mg