top of page

Arugula Salad with Walnut Pesto & Caramelized Red Onion

Serves 4

For Salad:

  • 2 large red onions

  • 1 1/2 tablespoons olive oil

  • 6-8 cup arugula

  • 1/2 cup flat-leaf parsley leaves

  • 2 ounces soft goat cheese, broken into small pieces

  • Flaky salt and freshly cracked black pepper

For the walnut salsa:

  • 2/3 cup fresh walnuts, coarsely chopped

  • 1 fresh red chile or 2 thai green chiles, finely chopped

  • 2 cloves garlic, minced

  • 3 tablespoons red wine vinegar

  • 1 tablespoon olive oil

  • Salt

Preheat the oven to 425° F. Peel the onions and remove their tops and tails. Slice each one crosswise into 3 slices, about 3/4 inch thick, and place them on a parchment-lined baking sheet. Using your hands or a pastry brush, coat the onion discs with olive oil. Sprinkle with a big pinch of salt and a few grinds of pepper. Roast for 40 minutes, until the onions begin to brown and caramelize. Set them aside to cool just a bit. While the onions cook, combine all of the salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside. To serve, put the arugula and parsley in a large bowl or in individual bowls. Top with red onion slices, goat cheese, and walnut pesto. Enjoy!

bottom of page