Roasted Onion Salad with Creamy Almond Dressing Recipe
When fall arrives, I love adding some warm seasonal vegetables like onions to my salads!
Servings: 4 Servings
Calories: 295kcal
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: 295kcal | Carbohydrates: 35g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 1009mg | Fiber: 9g | Sugar: 17g | Vitamin A: 3915IU | Vitamin C: 177.4mg | Calcium: 180mg | Iron: 3.1mg