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Blue Cheese Salad with Roasted Garlic and Onion Dressing
Give this Chicken and Blue Cheese Salad with Roasted Garlic Dressing a try! Roasted Garlic and Onion Dressing takes this chicken and blue cheese salad to the next level!
Course Main Course, Salad
Cuisine American, Gluten Free, Healthy
Prep Time 20 minutes minutes
Cook Time 1 hour hour 9 minutes minutes
Total Time 1 hour hour 29 minutes minutes
Servings 6
Calories 384 kcal
Dressing 1 head garlic separated but unpeeled 1 ½ lbs sweet onion peeled and sliced thick ½ cup extra virgin olive oil ½ cup apple cider vinegar ¼ cup red wine vinegar 1 teaspoon Dijon mustard 2 teaspoons maple syrup 1 teaspoon sea salt ½ teaspoon fresh ground pepper Salad 12 ounces mixed greens 2 cups chicken cooked and shredded (or tempeh) 1 cup corn thawed 1 red pepper seeded and diced 1 cup grape tomatoes halved 1 cup alfalfa sprouts 4 ounces crumbled blue cheese 1 avocado peeled and diced
Preheat oven to 425 degrees. Place garlic in foil. Line a baking sheet with parchment paper and add onions. Spray well with olive oil spray.
Place garlic and onions in oven and cook for 1 hour or until onions are charred. Allow to cool.
Peel garlic and place garlic and onions in a food processor. Add olive oil, vinegars, maple syrup, mustard, salt and pepper. Process until smooth.
Meanwhile, combine greens, chicken or tempeh, corn, pepper, tomatoes and sprouts in a large bowl.
Toss with desired amount of dressing (I used about ½ cup) and top with blue cheese and avocado.
Dressing will keep for up to 5 days in a sealed jar in the refrigerator.
Serving: 1 g | Calories: 384 kcal | Carbohydrates: 16 g | Protein: 10 g | Fat: 31 g | Saturated Fat: 7 g | Cholesterol: 27 mg | Sodium: 696 mg | Potassium: 532 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1765 IU | Vitamin C: 48.8 mg | Calcium: 128 mg | Iron: 1.4 mg