Roasted Red Onions with Walnut Salsa

Roasted Red Onions with Walnut Salsa

This year, for our Christmas Eve gathering, I am making dishes that I have never made before. I decided to do that after I bough 4 brand new cookbooks this past October. As someone who has several cookbooks on her bedside, I was so inspired that I thought it is about time to get out of my comfort zone and try new things. And I am so glad that I did that, because lately I have been cooking up a storm from my new cookbooks and cannot wait to share them with you.

Roasted Red Onions with Walnut Salsa

One of those books is Ottolenghi’s brand new vegetarian cookbook, Plenty More. So far, I have made 4 dishes from it, and they were all SO delicious. I think he is one of the most creative chefs out there, who is very good at creating magical flavors with everyday ingredients that can easily be found, even on a small island in the Caribbean. This Roasted Red Onion with Walnut Salsa is no different. And yes, you heard it right; it is walnut salsa.

Roasted Red Onions with Walnut Salsa

Quite frankly, it was that wording, “walnut salsa”, that caught my attention and made me want to try this recipe at the first place. However, I think the star of this recipe is the roasted red onion slices. Roasting them in a fairly high temperature (425 F degrees) brings out their sweetness, which pairs so well with a simple salsa made with walnuts, garlic, red chili pepper, and red wine vinegar. The addition of crumbled goat cheese balances out the acidity of the salsa and pairs so well with the sweetness of the onions. Though I can easily eat the roasted onion slices topped of with the walnut salsa, placing them on a bed of arugula and red and green lettuce takes it to another level, which also makes it a meal-worthy salad.

I served it with a glass of pinot noir for lunch, but this delicious salad would be a perfect appetizer for any dinner party.

Roasted Red Onions with Walnut Salsa

Roasted Red Onions with Walnut Salsa

Roasted Red Onions with Walnut Salsa

Roasted Red Onions with Walnut Salsa

On a final note, I will be taking the rest of year off to relax and be with my family and friends. I hope you’ll get a chance to do the same. I wish you and your family a joyous holiday season and a happy new year.

Thank you for all your support. I will see you in 2015.

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Roasted Red Onions with Walnut Salsa

ROASTED RED ONIONS WITH WALNUT SALSA

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  • Cook Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 4

Ingredients

  • 5 medium (1 1/2 pounds) red onions, each peeled and cut crosswise into 3 slices
  • 2 tablespoons olive oil
  • 2 cups green and red leaf lettuce (or baby gem lettuce), washed and spin dried
  • 1 cup arugula, washed and spin dried
  • 1/2 cup fresh Italian parsley, washed and chopped
  • 1 cup goat cheese
  • 2 ounces goat cheese, crumbled
  • salt and black pepper
  • For the salsa:
  • 1 cup walnuts, roughly chopped
  • 1 red chile, seeded and finely chopped
  • 2 cloves of garlic, peeled and minced
  • 3 tablespoons red wine vinegar
  • 1 tablespoons walnut (or olive) oil
  • salt

Instructions

  1. Pre-heat the oven to 425 degrees.
  2. Place the red onion slices on a baking sheet. Brush each side with olive oil. Season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Roast in the oven for 40 minutes, or until the onions are cooked and browned on top. At the end of 40 minutes, if they are not browned, turn the broiler on and let them broil for 1 to 2 minutes (make sure to keep an eye on them as they can burn easily).
  4. Meanwhile, make the walnut salsa by mixing all salsa ingredients in a bowl. Stir in 1/2 teaspoon salt. Taste for seasoning and add if necessary.
  5. To assemble: Mix together the lettuce, parsley, and arugula in a bowl. Add 1/2 of the salsa and mix.
  6. Put it on a large shallow plate. Gently distribute the roasted onions on top of the greens. Top each onion with the rest of the salsa.
  7. To finish it, sprinkle the salad with crumbled goat cheese and freshly ground black pepper.

Recipe adapted (with minor changes) from Yotam Ottolenghi’s cookbook Plenty More.

Roasted Red Onions with Walnut Salsa

10 comments
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  • Louise - Hi Aysegul,
    The Walnut Salsa is what drew me to this post oo. It simply sounds amazing and now that I see it, oh my gosh!!!

    Thank you so much for sharing this recipe with us Aysegul. Perhaps after the holidays you will join us for Cookbook Wednesday and little gathering I’ve been having since October where bloggers link their cookbook posts.

    Have a wonderful holiday season and hope to “see” you in 2015. You can reach me at acalenda {at} gmail {dot} com if you have any questions.ReplyCancel

    • Aysegul Sanford - Hi Louise..
      I know, right? SO so so delicious.
      Thank you for thinking of me for the cookbook Wednesday project. It sounds so much fun!
      Happy holidays to you and to your family.ReplyCancel

  • Suzy @ The Mediterranean Dish - This is an amazing salad and equally amazing pictures, Aysegul! I am secretly hoping that Santa will buy me a couple of cookbooks for Christmas. Plenty More is on my list.ReplyCancel

    • Aysegul Sanford - Ahh Suzy.. You would love this book. I love how his cooking style is so much influenced from the Middle East cooking and flavors.
      There is not one day I am not cooking from that book.
      Happy holidays to you and to your family.ReplyCancel

  • Caralyn @ glutenfreehappytummy - wow what a beautiful and unique recipe!ReplyCancel

    • Aysegul Sanford - Hi Caralyn.. I think so too. And it is so so delicious.
      I made it for Christmas dinner and it was a hit. 🙂ReplyCancel

  • Aimee / Wallflower Girl - Beautifully presented and the flavours sound incredible! I love anything Ottolenghi inspired 🙂 Hope you’re having a great start to 2015 xReplyCancel

  • Sini | My Blue&White Kitchen - This salad has been on top of my have-to-make-asap list ever since I first opened Plenty More. It looks so tasty and interesting! Now I truly can’t wait to make it and bring some Ottolenghi magic into my kitchen.

    P.S. Happy 2015 <3ReplyCancel

    • Aysegul Sanford - Happy new year to you too Sini.
      Ottolenghi’s book is full of wonderful recipes with every day ingredients. I have been cooking from it on a daily basis. I made the orange and date salad today and it was amazing. His creativity literally blows my mind.ReplyCancel

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
Meanwhile, if you make one of my recipes please use the hashtag #flprfeats so that I can see it. If you want to follow along with what I am up to on a daily basis you can follow me on Instagram and Facebook.

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