Roasted Onion Salad

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Burger-Rama
TOTAL TIME: 50 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

ROASTED ONIONS:
  • 1 Vidalia onion, quartered with stems intact, peeled
  • 1 red onion, quartered with stems intact, peeled
  • Canola oil spray
  • Salt and freshly ground black pepper
VINAIGRETTE:
  • 2 limes, juiced and zested
  • Salt and freshly ground black pepper
SALAD:
  • Sundried tomatoes, for garnish
  • Anchovies, for garnish
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Directions

For the roasted onions: Preheat the oven to 425 degrees F. Place the Vidalia and red onions on a foil-lined baking sheet and spray with canola oil spray. Sprinkle with salt and black pepper and roast for 20 to 25 minutes, giving a toss halfway through cooking.

For the vinaigrette: Meanwhile, pour the olive oil into a large bowl. Whisk in the orange juice, chili powder and lime juice and zest and season with salt and black pepper.

For the salad: Let the onions cool until lukewarm, about 10 minutes, then toss in the vinaigrette to combine. Add the spinach, sunflower seeds and avocado and gently toss together. Garnish with sundried tomatoes and anchovies, if desired. Serve immediately.

Notes

Nutritional Analysis Per Serving: 227 calories, 16.5 g total fat

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  • on September 19, 2013

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    Freaking amazing. Made it for a side for a picnic and then ended up making it for our full dinner again later in the week.

    people found this review Helpful.
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