ROASTED RED ONION SALAD WITH CHERRY PEPPER WALNUT SALSA

ROASTED RED ONION SALAD WITH CHERRY PEPPER WALNUT SALSA

ROASTED RED ONION SALAD WITH CHERRY PEPPER WALNUT SALSA

With ‘holiday season’ just a few weeks away, throughout November and December I’ll be sharing a series of plant based communal and holiday table focused recipes. So much of a holiday -those familiar smells, flavors, memories, that specialness – is strongly tied to our family’s traditional plates and holiday favorites, but it’s often those favorites that leave our bellies too full and our jeans a little too snug. Don’t let the holidays put damper on your nutrition needs or your access to a delicious meal- look no further.

Decadent, ferociously vibrant, and packed to the brim with bright flavors, this Roasted Red Onion Salad with Cherry Pepper Walnut Salsa is the perfect green addition to any communal table. Made with bright arugula and parsley, deeply savory, (& cancer fighting and anti-inflammatory) red onions, and a rich yet slightly spicy walnut based salsa, I serve my salad over warm Puy lentils with thick slices of avocado as a main meal, or as is as a complimenting accompaniment.

Roasted Red Onion Salad with Cherry Pepper Walnut Salsa [makes 12 servings, side dish]

adapted from: Yotam Ottolenghi, Plenty More, Red Onions with Walnut Salsa

6 MEDIUM RED ONIONS (ABOUT 4 LB.), PEELED AND CUT CROSSWISE INTO 3 SLICES

¼  CUP OLIVE OIL, DIVIDED

½  TEASPOON SEA SALT

¼  TEASPOON GROUND BLACK PEPPER

2 CHERRY PEPPERS, SEEDED

2 CLOVES GARLIC, PEELED

6 TABLESPOONS RED WINE VINEGAR

1 ½  CUPS WALNUTS

2 CUPS BABY ARUGULA

1 CUP FLAT LEAF PARSLEY, ROUGHLY CHOPPED

Preheat oven to 425 degrees F placing the rack in the middle.

Line a baking sheet with parchment paper and place red onions onto it. Brush the slices with 2 tablespoons olive oil, sprinkle with salt and pepper, and roast in oven for 40 minutes, or until onions are golden brown on top. Switch oven to broil and broil onions for 5 minutes. Remove from heat and set aside to cool slightly.

Meanwhile, in a food processor fitted with an S blade, pulse peppers, garlic, vinegar, and remaining 2 tablespoons olive oil until the garlic is very fine. Add walnuts and gently pulse until walnuts are just coarsely chopped. Set aside.

To serve: place arugula and parsley in a large bowl. Add the onions and half of the salsa and toss carefully so the onions don’t fall apart. Serve, spooning the remaining salsa over the top. Enjoy!

Nutritional Information [per serving]

200 Calories, 18g Carbohydrates, 14g Fat, 3.6g Protein, 3g Fiber, 7g Sugar

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