House Red Onion Recipe

Prepare onions

Peel and thinly slice 1 medium red onion into rings or half-moons about 1–2 mm thick. Place the slices in a heatproof jar or bowl.

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Warm over medium heat just until sugar and salt dissolve (about 1–2 minutes). Do not boil.

Pour the warm pickling liquid over the sliced onions, press them down so they are submerged, and let cool to room temperature (about 15–20 minutes). For stronger flavor refrigerate at least 30 minutes. Drain before using, reserving a little of the pickling liquid if you want extra tang.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously (or shake if using a jar) until emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add up to 1/2 teaspoon more honey for sweetness or 1/2 teaspoon more vinegar for acidity.

Place 6 cups of mixed salad greens in a large bowl and gently toss to loosen and aerate.

Add 1/2 cup drained pickled red onion slices to the greens, distributing evenly.

Scatter 3/4 cup granola over the salad. If your granola is very sweet or clumpy, break it up with your fingers before adding so it distributes evenly.

Add 1/2 cup dried cranberries evenly over the greens.

Crumble or shave 3/4 cup cheese over the salad. Recommended: soft goat cheese or feta crumbled, or 3/4 cup shaved parmesan for a different texture.

Drizzle the prepared dressing over the salad — start with about 2 tablespoons and gently toss to coat. Continue adding dressing in small increments to taste so the salad doesn’t become soggy.

Finish with a light sprinkle of flaky sea salt or extra cracked black pepper if desired and serve immediately.