Roasted Red Onion Salad

Made on a night where Matt and I were both feeling the need to get some roughage into our lives, I looked in the pantry and refrigerator and came up with this "what I had on hand" mesclun salad. For those nights when you want a light dinner that still feels like a meal, try this warm and hearty salad.

Salad Ingredients:
1 box/bag of mixed salad greens
1/2 red onion, sliced
1/4 cup chopped pecans
4 oz. block goat cheese
1 tbsp butter
1 tbsp light brown sugar
EVOO & salt - for dressing the onions

Dressing Ingredients:
2 tbsp EVOO
2 tbsp red wine vinegar
1 tbsp honey
dash of salt & pepper

Directions:
Preheat oven or convection oven to 400 degrees.

Place the sliced onions on a baking sheet and drizzle with olive oil and a dash of salt. Once the oven reaches 400 degrees place the onions inside and let roast for 20-25 minutes - onions will be slightly brown & tender.

While the onions are cooking, heat a small sauté pan over medium heat on your stovetop. Melt the butter in the pan and then add chopped pecan pieces and toss to coat with butter. Toast pecans, making sure to keep tossing the nuts in order to get an even toast on all sides. Once pecans began giving off their pleasant, toasty smell add the brown sugar and stir with a wooden spoon to coat all of the pieces. Turn off heat and let pecans sit to cool down a bit.

In a large salad/mixing bowl add the mixed greens (rinsed/washed if needed). Once onions are finished roasting, add to the salad, along with the toasted pecans. Take the goat cheese and crumble on the top (anywhere between 2-4 oz, depending on how much you love goat cheese!). Drizzle with salad dressing and toss to combine.

The goat cheese will melt and coat the greens - thanks to the warmth from the onions, and the sweetness of the pecans will complement the depth of the roasted onions. Delish!