Roasted onion salad with arugula and walnut salsa
Indulge in the perfect blend of savory roasted onions, peppery arugula, and crunchy walnut salsa in this delightful salad. A symphony of flavors awaits!
Ingredients:
- 4 medium red onions
- 1 1/2 tablespoons olive oil
- 1 cup arugula (Not to be a snob, but if you can find arugula at your farmers market, I promise that it will be ten times better than the boxed stuff. Prettier, too.)
- 1/2 cup flat-leaf parsley leaves
- 60g soft goat cheese, broken into 1/2- to 1-inch chunks
- Flaky salt and freshly cracked black pepper
- 2/3 cup walnuts, coarsely chopped (make sure they're not bitter or rancid, okay?)
- 1 fresh red chile (e.g. Thai bird's eye), seeded and finely chopped
- 1 clove garlic, minced
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- salt
Instructions:
- Preheat the oven to 425° F. Peel the onions and cut off the ends. Slice each onion horizontally into 3 slices, approximately 3/4 inch thick, and place them on a baking sheet lined with parchment paper. (You can skip the parchment paper, but it will result in more cleaning later.) Drizzle olive oil over the slices and rub the oil evenly using your hands (make sure your hands are clean). (Alternatively, you can use a pastry brush if you have one.) Season with a generous pinch of salt and a few twists of pepper. Roast in the oven for 40 minutes until the onions start to brown and caramelize, and become tender but not mushy. (For more color, broil for a minute or two.) Allow them to cool slightly before proceeding.
- While the onions are roasting, mix all the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir well, and set aside.
- To assemble, place arugula and parsley in a large mixing bowl. Toss with roughly half of the salsa mixture, then arrange the onion slices on top, add dollops of cheese, and finish with the remaining salsa. Serve.
Summary:
- Calories: 1186 kcal
- Fat: 98 g
- Protein: 30 g
- Carbs: 61 g
- Potassium: 1446 mg
- Magnesium: 217 mg