Warm Roasted Red Onion Salad

This spicy, robust salad is perfect as a lunch dish on its own or as a side to a nice roast or steak...


  • 2 medium red onions
  • 4 tsp olive oil
  • salt and black pepper (to taste)
  • 2 cups mixed greens
  • a handful of coriander/parsley leaves
  • 1 cup crumbled feta cheese
  • 30g walnuts, chopped
  • 1/2 0r 1 red chilli (depending how hot) deseeded & finely chopped
  • 1/2 garlic clove, peeled and crushed
  • 3 tsp sherry vinegar (or red wine vinegar)


  1. Preheat the oven to 200.
  2. Peel the onions and cut off the tops and bottoms.
  3. Cut each onion into two or three slices about 2cm thick and place on a baking tray lined with baking paper.
  4. Brush with olive oil, season with salt and black pepper, and roast for about 20 minutes, until cooked and golden-brown on top.
  5. If they haven’t browned much you can pop them under the grill for a few minutes. Set aside to cool slightly.
  6. While the onions are cooking, put the walnuts, red chilli, garlic, vinegar and 2 tsp of olive oil in a small bowl, season with salt & black pepper, stir and set aside.
  7. To serve, put the salad leaves and most of the coriander/parsley in bowl, add about half of the dressing and toss to coat evenly.
  8. Divide this between your serving plates, arrange the onion slices on top, add some more dressing, crumble over the feta and finish with some more coriander/parsley leaves.

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This post was written by who has written 88 posts on FoodJumper.com.

Roger Stringer is the editor and founder of FoodJumper as well as the founder of TheInterviewr. He lives in Penticton, British Columbia, Canada and also blogs heavily at RogerStringer.com.