Roasted Red Onions with Walnut Salsa

Ottolenghi’s Roasted Red Onion Salad Recipe: If you are tired of serving the same old same old salad and want to try something new, you are in the right place. This roasted red onion salad is flavored with walnut salsa is a simple yet delicious green salad on steroids.

Course Vegetarian Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings servings

Calories 373kcal

Author Aysegul Sanford

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
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

Pre-heat the oven to 425 degrees.
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.
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).
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.
To assemble: Mix together the lettuce, parsley, and arugula in a bowl. Add 1/2 of the salsa and mix.
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.
To finish it, sprinkle the salad with crumbled goat cheese and freshly ground black pepper.

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