Name: Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts
Yield: Makes 10 servings
Ingredients: 2 tablespoons olive oil; 1 1/4 pounds red onions, thinly sliced; 2 tablespoons balsamic vinegar; 1/3 cup (packed) golden brown sugar; 1/4 cup water; 2 tablespoons (1/4 stick) butter; Large pinch of salt; 1 1/2 cups walnut halves; 4 cups 1/2-inch cubes crustless country bread; 3 tablespoons extra-virgin olive oil; 5 tablespoons extra-virgin olive oil; 3 tablespoons balsamic vinegar; 2 5-ounce packages baby arugula; 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled

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Arugula Salad with Caramelized Onions, Goat Cheese, and Candied WalnutsRandy Harris

Recipe information

Yield
Makes 10 servings

Ingredients

Caramelized onions:

2 tablespoons olive oil

1 1/4 pounds red onions, thinly sliced

2 tablespoons balsamic vinegar

Candied walnuts:

1/3 cup (packed) golden brown sugar

1/4 cup water

2 tablespoons (1/4 stick) butter

Large pinch of salt

1 1/2 cups walnut halves

Croutons:

4 cups 1/2-inch cubes crustless country bread

3 tablespoons extra-virgin olive oil

Salad:

5 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

2 5-ounce packages baby arugula

2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled

Preparation

For caramelized onions:
Step 1
Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.
For candied walnuts:
Step 2
Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
For croutons:
Step 3
Preheat oven to 350°F. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.
For salad:
Step 4
Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
Step 5
Place arugula in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

Nutrition Per Serving

Per serving: 435.6 kcal calories

70.1 % calories from fat

33.9 g fat

8.3 g saturated fat

19.0 mg cholesterol

23.2 g carbohydrates

2.9 g dietary fiber

11.9 g total sugars

20.3 g net carbohydrates

12.1 g protein

#### Nutritional analysis provided by Bon Appétit

TagsSalad Red Onion Onion Root Vegetable Vegetable Walnut Nut Arugula Leafy Greens Goat Cheese Cheese Dairy Starter Side Lunch Dinner Vegetarian Easy Saute Oven Bake Bon Appétit

Recipe information

Ingredients

Caramelized onions:

Candied walnuts:

Croutons:

Salad:

Preparation

For caramelized onions:

Step 1

For candied walnuts:

Step 2

For croutons:

Step 3

For salad:

Step 4

Step 5

Nutrition Per Serving

Recipe notes