Roasted Red Onion Salad with Honey Pecans and Apple Vinaigrette

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7 April 2024

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This is an utterly simple, yet quite unlike any other salad. The humble onion gets a makeover with honey glazed pecans and apple vinaigrette. I have roasted them in oven, but if you are blessed with a grill, then grill them on medium for 7-8 minutes until lightly softened and charred. The recipe works just as well with other types of onions, but red one looks prettier. Walnuts, hazelnuts or pine nuts are great substitutes for pecans. They are excellent with grilled fish, or kebab and flat bread.

2-3 Red onions, halved lengthways
2 tbsp Honey (or maply syrup)
50 g Pecans, roughly chopped
1 tbsp Wholegrain mustard
2 tbsp Red wine vinegar
6 tbsp Extra-virgin olive oil
Sea salt and freshly milled black pepper
1 Apple, peeled and finely diced
1 tbsp Dill, roughly chopped

Preheat the oven to 200C/400F. Cut each onion in half lengthways from bulb end to tip. Place them, cut side down, on a baking tray, and roast for 10 minutes.
Remove and set aside to cool slightly. Separate the layers of the onion into petals and arrange them in a serving platter.
Bring honey or maple syrup to a simmer in a skillet over medium heat. Add in roughly chopped pecans and turn off the heat. Mix well and set aside to cool.
In a bowl, mix the mustard, vinegar and oil, season, then add the diced apple. Drizzle the vinaigrette over the onions, then top with honey pecans and chopped dill.