Name: Roasted Red Onions with Walnut Salsa & Feta Salad
Ingredients: 4 medium red onions; 1 1/2 Tbsp. olive oil; 2 – 3 cups arugula; 3/4 cup fresh parsley; 3 – 4 oz. crumbled feta; salt & black pepper, to taste; Salsa; 2/3 cup walnuts, coarsely chopped; 1 small jalapeno pepper, seeded and finely chopped; 1 plump clove garlic, minced; 3 Tbsp. red wine vinegar; 1 tbsp. olive oil; 1/4 tsp. salt

Ingredients

Scale

4 medium red onions
1 1/2 Tbsp. olive oil
2 – 3 cups arugula
3/4 cup fresh parsley
3 – 4 oz. crumbled feta
salt & black pepper, to taste
Salsa
2/3 cup walnuts, coarsely chopped
1 small jalapeno pepper, seeded and finely chopped
1 plump clove garlic, minced
3 Tbsp. red wine vinegar
1 tbsp. olive oil
1/4 tsp. salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425 F.
Peel the onions and remove the tops and tails.
Cut each crosswise into 3 slices, and place on a baking sheet.
Brush the slices with olive oil, sprinkle with salt and black pepper.
Roast in the oven for about 40 minutes until onions are cooked and golden brown on top.
Set aside to cool slightly.
While the onions are cooking, put all the salsa ingredients in a small bowl, stir and set aside.
To serve, put the arugula and parsley in a large bowl.
Add all but 4 onion slices, the feta, and half the salsa.
Toss carefully so the onions don’t fall apart.
Divide among shallow plates, spoon the remaining salsa over top and add one slice of onion.
Serve.