| Prep: 20 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 22g | 5g | 26g |
| sugars | fibre | protein | salt |
| 15g | 4g | 6g | 0.41g |
My fondness for the Grilled Red Wing Onion Salad is not solely rooted in its delectable pairing of fresh produce and contrasting flavors. It shines as a fine example of how versatile vegetables can be given the right touch and how outdoor grilling can infuse a native taste that is just as dwelling as a steamy bowl of game stew after a day of trout fishing among the Rockies.
A Healthful Trove of Natural Goodness
One of the many reasons why I am smitten with the Grilled Red Wing Onion Salad is the loads of health benefits it offers. The red wing onions, for example, are not just a taste sensation – they’re packed with antioxidants that help protect the body against free radicals. Oranges add a boost of Vitamin C, while the walnuts provide a good source of heart-healthy omega-3 fatty acids. Even the balsamic vinegar plays a part in enhancing digestive health.
Inspiringly Bursting With Flavor
The layering of flavors in this recipe is nothing short of majestic, mirroring the picturesque view of a Rocky Mountain sunrise. The sweetness of honey-embellished apples and oranges dovetails flawlessly with the tanginess of blue cheese, while the nutty crunch of walnuts rounds out the profile quite distinctively. And adding to this symphony of flavors is the smokey, caramelized underpinning of our hero – the red wing onions, grilled to a tender crisp.
The Grilled Red Wing Onion Salad embodies a taste spectrum that reminds me of many comfort dishes. Its flavor ensemble is reminiscent of a grilled chicken and onion salad but with a spirited vegetarian twist that even a die-hard carnivore like me finds highly satisfying. It also makes a perfect pairing with a hefty grilled trout, invoking an exquisite balance between rustic mountain fare and elegant vegetable cuisine.
To conclude, this recipe goes far beyond being a mere salad – it’s a showcase of how inventive and creative vegetable-based dishes can be. Each bite of the Grilled Red Wing Onion Salad is proof that even the simplest, fresh-from-the-earth ingredients can be transformed into a beautiful, healthful, and impressively flavorful meal that caters to both vegetarian and non-vegetarian appetites alike.
What You’ll Need
- 6 fresh red wing onions
- 3 tablespoons of olive oil
- 1/4 cup of balsamic vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 2 large oranges, peeled and sectioned
- 2 large apples, cored and sliced
- 1 cup of chopped walnuts
- 1/2 cup of crumbled blue cheese
- 2 tablespoons of honey
- 6 cups of mixed greens
Method
Step One
To begin, preheat your grill or barbecue. Ensure it is clean and ready for use.
Step Two
Clean and trim the roots off the red wing onions. Cut them into quarters, thus making them easier to handle and grill.
Step Three
In a small bowl, combine the olive oil, balsamic vinegar, salt, and ground black pepper. Stir to mix well. This will be the marinade for the onions.
Step Four
Brush the quartered onions with the prepared marinade, making sure each side is well coated. Place them on heated grill and close the lid. Depending on the heat of your grill, the onions should take about 10-15 minutes to cook. They should be slightly charred and soft. Once done, remove from grill and let cool.
Step Five
While the onions are cooling, prepare the oranges and apples. For the oranges, carefully peel and section. For the apples, core and slice into thin slices.
Step Six
In a large salad bowl, combine the cooked and cooled onions, sectioned oranges, sliced apples, chopped walnuts, and crumbled blue cheese.
Step Seven
In another small bowl, combine the honey and remaining olive oil. Drizzle this mixture over the salad ingredients in the bowl. Toss to mix everything together before adding the mixed salads, toss again lightly.
Step Eight
Enjoy your Grilled Red Wing Onion Salad fresh and immediately. If desired, you may also chill the salad in the refrigerator for about an hour before serving.
