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We had this delicious salad as our meal last night.  It was created out of a hankering for roasted red onions.  The end result was outstanding.  I added some cherry tomatoes and artichoke hearts to the roasting process, because…why not.  Sliced chicken breast and goat cheese crumbles were thrown in as well to make the salad a full meal.

roasted onion

Because one of our family members (think the 15-year boy) still hasn’t discovered the joy of vegetables, I made some cornbread muffins with ham, cheese, and jalapeno as an accompaniment.  I don’t cater to the whims of each family member, but I often try to have something that I know will appeal to all.


Roasted Onion, Tomato and Artichoke Heart Salad

  • 10-12 ounces fresh spinach
  • 3 cooked chicken breast (cooked on indoor grill pan, outdoor grill or poached)
  • 1 pint cherry tomatoes
  • 8 ounces artichoke hearts (frozen or canned, not marinated)
  • 2 red onions
  • 2 ounces crumbled goat cheese


  • 1/3 cup olive oil
  • Juice from 1/2 lemon
  • 2 cloves garlic (minced)
  • 1 tsp thyme (fresh or dried)
  1. Preheat oven to 400′
  2. Mix dressing ingredients and set aside.
  3. Peel and slice top off of onions. Shave root end carefully, making it as level as possible, but keeping end in tact.
  4. Slice almost all the way through the onion, cutting into eighths. Don’t cut all the way through. Stop just before you reach the the root end.
  5. Place onions on aluminum foil lined, rimmed baking sheet. Stir your dressing so that the garlic and thyme aren’t settled at bottom of container and drizzle with 1/2 of the dressing. You want to make sure you have some of the garlic/thyme on the onions.
  6. Toss remaining dressing in a bowl with tomatoes and artichoke hearts.
  7. Roast onions for 20 minutes.
  8. After 20 minutes, add tomatoes and artichoke hearts to pan and put back in oven for another 20 minutes.
  9. While this is cooking and making your home smell wonderful, slice your chicken breasts
  10. After vegetables have cooked, let them cool for 10-15 minutes.
  11. Place spinach in your bowl, top with chicken and cooked vegetables. Sprinkle with crumbled goat cheese.
  12. The oil and juices from the cooked vegetables provided all the additional dressing we needed on our salad. If you need more, whisk 1/4 cup olive oil with juice from 1/2 lemon and 2 TB sherry vinegar and serve it alongside the salad.

Thanks again for spending a few minutes of your busy day with me today.

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Until next time…


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