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Smokey Roasted Red Onion & Hot Honey Salad

Hot, sticky and salty, these roasted red onions are everything you could want in a red onion salad! 

Red Onion Salad recipe

I have been tinkering with this recipe for a while and finally, I’m satisfied with my red onion salad! This was inspired by Ottolenghi’s recipe in ‘Plenty More’. I use chipotle chillies to make my own chilli butter, but you can substitute this for any shop-bought, spiced flavoured butter of choice.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten free! Enjoy!

Can I make this vegan?

Absolutely! Swap the honey for a vegan alternative (Like apple “honey”), and the dairy items for similar plant based alternatives. 

Hot Honey?

Hot honey is honey infused with a chilli kick. It pairs with anything cheesy. Make a large batch for drizzling over pizza, salads, and toasted cheese sandos. 

 

 

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Red Onion Salad recipe

Smokey Roasted Red Onion & Hot Honey Salad


  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 2 Servings
  • Diet: Vegetarian

Description

Hot, sticky and salty, these roasted red onions are everything you could want in a red onion salad! 


Ingredients

Units

Roasted Onions

  • 4 red onions
  • 1 small bag of rocket
  • 70g danish feta
  • handful of pecans
  • 1 teaspoon salt
  • 1 tsp butter
  • drizzle of cooking oil

Hot Honey

  • 45ml honey
  • 1 tsp smoked chilli flakes

Dressing

  • 1/2 cup canola oil (or other flavourless oil)
  • 30ml apple cider vinegar
  • 1 tablespoon hot honey
  • salt and pepper to taste
  • 1/2 teaspoon dijon mustard

Instructions

  1. Heat your oven to 180C.
  2. Warm the honey in a small pan and add the chilli flakes. Remove the honey from the heat and allow it to infuse.
  3. Top, tail and peel the onions, slice them into 1cm rounds and place them on a baking sheet. Drizzle the onions with cooking oil, season with salt and place the onions in the oven to roast until beginning to soften (about 20 minutes).
  4. Warm the honey again to loosen it, then strain off the chilli flakes. Set the chilli flakes aside. Make the dressing by combining the dijon mustard, 1 Tbsp of the hot honey and vinegar. Slowly whisk in the oil to emulsify and season to taste.
  5. Once the onions are soft, remove them from the oven and drizzle over the remaining hot honey. Roast until the onions are sticky and golden.
  6. Roughly chop the pecans.
  7. Place a pan on a medium-low heat. Add the butter, chopped pecans and reserved honey chilli falkes. Cook the pecans until golden, then reove from the pan to cool.
  8. To serve, scatter the rocket over a platter. Place the onion rounds on the rocket, scatter over the pecans and feta and drizzle over the dressing.
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Salad
  • Method: Bake
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 957.62kcal
  • Sugar: 42.46g
  • Sodium: 1990.38mg
  • Fat: 82.57g
  • Saturated Fat: 11.54g
  • Unsaturated Fat: 67.24g
  • Trans Fat: 0.21g
  • Carbohydrates: 49.14g
  • Fiber: 4.84g
  • Protein: 10.72g
  • Cholesterol: 8.41mg

Keywords: Smokey Roasted Red Onion & Hot Honey Salad

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