Not a fan of red onion? Dislike for red onion will be a thing of the past with this Autumn Red Onion Salad. Sauteed red onions are the star of this hearty and colourful, cold weather dish. This recipe is a focus on method rather than recipe as, let's face it: no one measures salad.
Slice red onions thinly. Sautee for a few minutes in canola oil over medium heat, removing from element once they are fragrant and lighten in colour. Do not over cook and remove before they turn brown! Set aside to cool.
Mix Canola oil, balsamic vinegar and honey. Mixture should be a 2:1:1 ratio. season with salt and pepper or herbs if desired.
Toss mixed greens with salad dressing mixture. Top mixed greens with chopped celery, walnuts, dried cranberries, feta and cooled sauteed red onions. Serve with pan-fried fish or chicken for a complete meal!