Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

Roasted, caramelized onions are delicious solo. Here they star in this salad with quinoa and an irresistible dressing, for a positively divine salad experience.
SERVES 4–6

• 1 8-oz (225-g) bag shredded romaine lettuce
• ½ cup quinoa, cooked according to pkg directions
• 1 cup heirloom grape tomatoes, halved
• 1 cup prepared chickpeas
• 1 avocado, cubed
• 1 cup thin chow mein noodles

Roasted Onions

• 1 red onion, sliced into ¼-inch (½-cm) slices
• 1 sweet Vidalia onion, sliced into ¼-inch (½-cm) slices
• 3 Tbsp olive oil
• 1 tsp kosher salt
• ¼ tsp black pepper

Dressing

• ⅓ cup olive oil
• 1 Tbsp Dijon mustard
• 1 tsp brown sugar
• 1 tsp honey
• 3 frozen cubes basil
• 1 clove garlic, crushed
• 1 tsp kosher salt

To roast the onions: Preheat oven to 400°F (200°C).

Combine olive oil, salt, and pepper. Pour over sliced onions and toss well. Transfer onions to a baking sheet. Bake for 30 minutes, tossing once midway, until tender and brown.

Combine dressing ingredients. Mix well.

To serve: Plate lettuce, quinoa, onions, tomatoes, chickpeas, and avocado. Dress with dressing. Top with chow mein noodles.

Note: Onions and quinoa can be prepared in advance and refrigerated until ready for use.

(Originally featured in Family Table, Issue 751)