- Dish type
- Green salad
The best part of this salad is the dressing. Add a bit of goat cheese for extra flavour.
25 people made this
- 2 large onions, sliced into wedges
- 250ml olive oil, divided
- 1 tablespoon caster sugar
- 125ml chicken stock
- 6 tablespoons sherry wine vinegar
- 700g mixed salad greens
- 120g toasted chopped walnuts
- 1/2 red onion, thinly sliced
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat oven to 200 C / Gas mark 6.
- Place onions cut side down on baking tray. Drizzle with 2 tablespoons oil and sprinkle with sugar. Bake for 30 minutes. Turn onions over and bake until brown and caramelised, about 30 minutes longer. Set aside to cool.
- Place onions in food processor, add remaining oil, stock and vinegar. Puree until smooth and thick. Season with salt and pepper. Cover and refrigerate until chilled.
- In a large salad bowl, combine greens, 1/2 of the walnuts and half of red onion. Add enough dressing to coat greens, toss well. Sprinkle with remaining walnuts and red onion and serve.
Reviews & ratingsAverage global rating:(26)
Reviews in English (18)
This dressing would make a rock taste good. When you make it, be sure to include all the crispy black bits and the caramelized juices in the bottom of the onion roasting pan. Instead of sherry and chicken broth, I used vegetable broth, a little bit of chevre, a dash of apple cider vinegar, and a dash of worcestershire sauce. Dressing was to die for.-13 Apr 2003
by Elli Mae
This is a good dressing, but there are improvements that could be made to this recipe. First, 2 "large" onions is kind of vague. I think I ended up using a lot more onion than was intended, making the dressing kind of thick. It would be better to use lbs or cups as a measurement. Second, some measurement of salt and pepper should be listed, to adjust to taste, because it is easy to overlook. The dressing was really bland the first time I served it.-09 Jan 2002
The combination of the walnuts & red onion along with the dressing is quite a nice surprize. With the added ease of packaged greens this recipe is very quick!-22 Jun 2000
Onion-Dressed Mixed Greens with Toasted Walnuts
Place the onion wedges, cut side down, on a nonstick baking pan. Combine 1 tbsp of the oil with the regular balsamic vinegar and drizzle the mixture over the onions. Transfer to the preheated oven and roast, turning occasionally, for about 30 minutes or until golden brown and caramelized.
Remove from the oven and set aside to cool slightly. You want the onions to still be quite warm when you make the dressing.
While still warm, place the seasoned onions in a food processor fitted with the metal blade. Add the remaining 1/2 cup of walnut oil along with the stock and white balsamic vinegar. Process to a smooth, thick puree. Season with salt and pepper. if made in advance, warm the dressing slightly before adding to the salad.
Place the greens in a large salad bowl. Pour the dressing over the top, adding just enough to coat and wilt the greens. You may not need all of the dressing. Toss well.
Add the toasted walnuts and shallot and again toss to combine. Taste and, if necessary, season with additional salt and pepper.
Roasted Vegetable & Quinoa Salad with Creamy Walnut Dressing
My favorite “healthy” food? Easy. Roasted or grilled vegetables. I love them so much that it never SEEMS like healthy eating to me when I’m eating them. I love them best when they have just the right consistency – just tender enough, but still on the crisp side of tender (mushy vegetables are a no-go for me). Just the right amount of cooked so they have that great slightly-sweet roasted flavor while allowing the flavor of the vegetable itself to shine through.
While I’m happy to eat a plate of roasted vegetables with just a bit of salt and pepper, when it comes to dinner time, I like to turn them into a more substantial salad. Here, I’ve laid some mixed greens on a big plate and arranged my roasted veggies on top. A big spoonful of cooked quinoa adds protein and keeps me full. For a little sweetness, I sprinkled on a bit of NatureBox Cranberry Medley, which is a combination of dried blueberries and cranberries flavored with pomegranate and acai.
I also created a new salad dressing that I’ve instantly fallen in love with. It’s called “creamy” walnut dressing, but really, there’s no dairy at all. The emulsification of walnuts, Dijon mustard, lemon juice, honey and olive oil is what gives this tangy dressing a creamy consistency. Make a double batch of it and keep it in the fridge for up to a week – it’s the perfect accompaniment for any vegetable dish or salad!
Dietary Options for these Roasted Vegetable Sandwiches
- You can easily make this recipe gluten-free by using your favorite gluten-free bread.
- To make it oil-free, simply roast the veggies with a bit of broth instead of oil, and use your favorite oil-free whole-grain bread.
Not in the mood for a sandwich? No problem! The veggies and sauce would be perfect.
. or in whatever delicious combination you can dream up! Trust me when I say you'll want to put this walnut sauce on everything.
Here's another idea: turn this into crostini and serve it at your next party!
I truly love the flavors in this Roasted Vegetable Sandwich and I hope you do, too.
Mixed Greens with Pecans, Goat Cheese, and Dried Cranberries
Whisk vinegar, mustard, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Mix greens, cranberries, and onion in large bowl. Mix in enough dressing to coat. Sprinkle with nuts and cheese.
How would you rate Mixed Greens with Pecans, Goat Cheese, and Dried Cranberries?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Mixed Greens Salad with Strawberries and Roasted Pecans
- 2 cups mixed greens
- 2 cups baby arugula
- 4 large ripe strawberries- thinly slices
- 1 ripe avocado- thinly sliced
- 1 cup carrots- thinly sliced or shredded
- ½ english cucumber- quartered
- 1/4 red onion- finely sliced
- 1 cup pecans
- ½ cup walnut or avocado oil
- 1/4 cup balsamic vinegar
- 1 T seedless raspberry jam
- 1 t dijon mustard
Can you make this green salad ahead of time?
This apple walnut salad can be made ahead of time if you keep it separated in several parts and assemble. Since salad greens can wilt quickly after tossing with dressing, dress it only just before serving.
Here’s some tips for how to prep in advance:
- Wash greens and store in the bowl you plan to serve it in or a covered storage container in the fridge.
- Make salad dressing and store in a jar. If you’re serving within a few hours it can be left on the counter, but if you’re making the dressing a day or more in advance store it in the refrigerator and don’t add the parsley until just before using.
- If serving the same day that you prep the salad, the apple, fennel, and red onion can be tossed with the lemon juice and stored in the refrigerator until ready to serve. If prepping the day before cover sliced apples, fennel, and red onion in water and keep in the refrigerator until ready to use. When you’re ready to assemble the salad drain completely and toss with lemon juice.
- Toast walnuts, crumble cheese, and prep fresh parsley. Store in separate containers in the fridge until ready to use.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
This pretty roasted beet salad makes the perfect starter for a dinner party.
For the Beets
For the Salad
- 10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
- 3 ounces goat cheese
- 1/2 cup walnuts, coarsely chopped
For the Vinaigrette
- 2 tablespoons honey
- 1-1/2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar, best quality such as Pompeian Gourmet
- 1-1/2 tablespoons minced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons vegetable oil
For the Beets
- Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.
For the Vinaigrette
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
For the Salad
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.
- Per serving (6 servings)
- Calories: 242
- Fat: 21g
- Saturated fat: 3g
- Carbohydrates: 11g
- Sugar: 9g
- Fiber: 2g
- Protein: 4g
- Sodium: 322mg
- Cholesterol: 7mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Heather's Special Walnut Oil Salad Dressing
I rarely use bottled salad dressings, as I tend to prefer homemade versions much more. This is my hands down favorite. It is easy to throw together and is so flavorful. This only makes enough for a few dinner salads - only make as much as you need for one meal, as this only keeps maybe a day. Walnut oil and shallots are the two key ingredients here - you can sub any sweet onion for the shallots, but the walnut oil is what gives this its unique flavor. I may vary what types of lettuces and veggies go into a dinner salad, but if I am using this dressing, I always add some crumbled mild feta cheese to the veggies. Walnut oil can be found in bigger grocery store with other flavored oils or in gourmet markets. Walnut oil needs to be kept in the fridge as it spoils quickly at room temp (but lasts ages in the fridge). People have been asking for this one for a while, and yesterday I finally made this with a pen &amp paper by my side to carefully measure out the ingredients. This will very lightly dress 4 small dinner salads or 2 much larger ones. Enjoy! NOTE: Walnut oil is an extra virgin olive oil infused with the flavor of walnut and has a unique nutty flavor. You may use other nut flavored oils with good results (like hazelnut or macadamia), but just be sure the oil is infused with nut flavor. Something like peanut oil will not work as a substitute for the walnut oil.
Summer Buddha Bowls with Green Goddess Tahini Dressing
Fresh and healthy Buddha bowls with brown rice, mixed greens, cherries, blackberries, peaches, black beans, pistachios, red onion, avocado, queso fresco, and green goddess tahini dressing &ndash an easy well-rounded meal that can be made any night of the week.
So good, you&rsquoll need a tissue to wipe your happy tears. So rambunctious, you&rsquoll be up until 3am watching Gilmore Girls and Carpool Karaoke. So nutritious, you&rsquoll feel like you&rsquoll never need to eat anything every again. Except for more bowl.
The last few weeks, I&rsquove been yearning for an over-the-top bowl of summery sustenance. Something voluminous and sassy to go along with this summer bout of sassy McSassalot sassafras sass I seem to be experiencing.
I&rsquove been craving something with lots of variety and texture (enter das Buddha bowl), something colorful (enter stone fruit + mixed greens + queso fresco + avo +&hellipyou get the point), and something WOW saucy (enter green goddess tahini dressing).
I whipped up 4 different meals using many of the same ingredients you see in this recipe, but none were the exact thing I was looking. But these bowls. These exact bowls. They&rsquore everything I want in a well-rounded, clean summer sassy meal.
And these bowls, though. Crunchy, squishy, sploogy flavor explosion. Sweet, tangy, salty, creamy &ndash all the flavors, every texture. All the bases? Covered.
In case you&rsquore not familiar with Buddha bowls, they&rsquore basically an anything-goes bowl with a mixture of fresh and cooked greens, fruit, beans, nuts, cheese, and sauce on top of a bed of rice. They&rsquore usually vegan or vegetarian and are packed full and well-rounded, like a Buddha&rsquos belly.
Black beans + brown rice give you a complete protein, plus you have the pistachios, queso fresco, and the tahini to add to the protein profile. My carnivorous friends &ndash feel free to add grilled or rotisserie chicken.
You can change up these bowls in a myriad of ways. Here are some thoughts:
- Adding or subtracting various fruit.
- Using your favorite type of rice (forbidden or wild rice would be awesome)
- Incorporate your favorite greens &ndash either cooked or raw &ndash such as spinach, arugula, chard, or kale.
- Add hard boiled egg, chicken or serve alongside a cut of your favorite meat.
- Make the green goddess traditional by using tarragon and parsley in place of the basil and sage, or use your favorite combination of fresh herbs.
- Add roasted or grilled vegetables such as zucchini, yellow squash, sweet potato, broccoli, and/or eggplant