Roasted Onion Salad with Creamy Almond Dressing Recipe
Updated Feb 15, 2021, Published Sep 01, 2017
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Salads are one of my favorite go-to options for healthy eating. When cooler weather arrives, I love adding some warm seasonal vegetables into the mix to turn refreshing salads into savory, fall-inspired dishes!
Roasted Onion Salad with Creamy Almond Dressing Recipe
When fall arrives, I love adding some warm seasonal vegetables like onions to my salads!
Ingredients
- 4 large white onions, peeled and quartered
- 2 tablespoons extra-virgin olive oil or avocado oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 medium head red cabbage, thinly sliced
- 1 large cucumber, diced
- 1 orange bell pepper, diced
- 4 cups mixed salad greens
- 1 tablespoon sunflower seeds
- 1 tablespoon dried cherries
- 3 tablespoons creamy well-stirred almond butter
- Juice of 1 large orange
- Water, as needed
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and place the onion quarters on top. Pour the oil onto the onions and use your hands to thoroughly coat them.
- Sprinkle with sea salt and pepper and roast for 40 minutes or until the onions are tender and golden brown.
- Meanwhile, combine the cabbage, cucumber, bell pepper, salad greens, sunflower seeds, and dried cherries in a large bowl.
- In a small bowl, whisk the almond butter and orange juice. Add water, if needed, to create a dressing consistency. Drizzle over the salad mixture and toss to combine. Add the roasted onions and serve immediately.
Nutrition
Calories: 295kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 1gSodium: 75mgPotassium: 1009mgFiber: 9gSugar: 17gVitamin A: 3915IUVitamin C: 177.4mgCalcium: 180mgIron: 3.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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