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Roasted Red Onion And Asparagus Salad With Hazelnuts

Yields5 ServingsTotal Time40 mins

A warm salad of roasted red onion, asparagus, hazelnuts and a lemony dressing. Great as a side dish or light meal or snack

recipe image

 2 large red onions, peeled and cut into eighths
 30 asparagus spears, tough, woody ends chopped off
 3 Tbsp olive oil
 Salt and pepper
 4 cups baby spinach
 2 cups arugula
 ½ cup finely chopped parsley
 ½ cup chopped almonds, dry toasted (no oil) until golden
Dressing
 3 Tbsp olive or avocado oil
 Juice of 1 lemon
 Salt and pepper
1

Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper

2

Lay the onion pieces and asparagus onto the tray and rub each piece with olive oil, sprinkle with salt and pepper

3

Roast the veggies in your preheated oven for about 30 minutes or until the onions and asparagus are soft. Leave the veggies to cool until warm

4

In a large salad bowl, combine the onion, asparagus, arugula and almonds

5

In a small cup or bowl, combine the avocado oil, lemon juice, salt and pepper, taste add more seasoning as needed

6

Pour the dressing over the salad before serving, toss to combine

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories284
% Daily Value *
Total Fat 24.1g31%
Total Carbohydrate 13.1g5%
Protein 5.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.