Roasted Lemon & Onion Arugula Salad

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“It is really a nice light salad that goes with anything. The arugula is peppery and the tart lemon with the sweet onions are perfect. Pair it with anything.”
4-6 Salads

Ingredients Nutrition


  1. Onions and Lemons -- In a 425 degree oven, middle shelf roast the lemons and the onions. Toss the onion slices with the olive oil, a pinch of both salt and pepper, and sugar. Transfer to a baking sheet lined with parchment paper or foil. Also add the lemon wedges and half moon slices. Bake 7-10 minutes until the onions and lemon are tender and begin to caramelize. They don't take too long, so keep an eye of them. Remove and set to the side to cool as you make the dressing.
  2. Vinaigrette -- I like to use a small tupperware, plastic container or jar so you can just shake all the ingredients and then pour. Easy storage too if you have any vinaigrette leftover. If not, just use a small measuring cup or bowl. Add the olive oil, white wine vinegar, mustard, dill, salt and pepper.
  3. Salad -- In a medium size serving bowl, add the arugula, cooled onions and half moon slices of the onions and squeeze the roasted lemon quarters over the arugula. Use as much as you want, but I like mine with a lot of lemon flavor, so -- start with 1 or 2 wedges and see how it tastes after you add the vinaigrette. You can always squeeze in more of the lemon if you want. Add a little vinaigrette at a time and toss until you get the right amount of dressing for you. Season the salad at this point with any additional salt and pepper, but remember -- the vinegar already has salt and pepper, so go easy. If anything, I add a bit more pepper. Save any extra dressing.
  4. Serve -- ENJOY! Serve it with anything. Just a night light salad.

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