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Rocket Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant rocket salad with caramelised onions and goat’s cheese is a masterclass in balancing textures and flavours. The peppery bite of fresh rocket leaves provides the perfect base for sweet, balsamic-glazed red onions and the rich, earthy crunch of homemade candied walnuts. It is a vibrant vegetarian dish that feels truly indulgent, whether served as a sophisticated dinner party starter or a standalone light lunch.

To ensure the best results, use a firm, chilled goat’s cheese that can be crumbled into distinct pieces, providing a creamy contrast to the golden, oven-baked croutons. This recipe is wonderfully versatile and can be partially prepared in advance, making it a stress-free addition to your repertoire of healthy, homemade salads. Serve it immediately after dressing to maintain the perfect crunch.

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Ingredients for Rocket Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts

  • 2 tablespoons olive oil

  • 575g red onions, thinly sliced

  • 2 tablespoons balsamic vinegar

  • 80ml (packed) golden brown sugar

  • 60ml water

  • 2 tablespoons (1/4 stick) butter

  • Large pinch of salt

  • 350ml walnut halves

  • 950ml 1/2-inch cubes crustless country bread

  • 45ml extra-virgin olive oil

  • 80ml extra-virgin olive oil

  • 45ml balsamic vinegar

  • 2 140g packages baby rocket

  • 2 140g packages soft goat cheese, broken into 1/2-inch pieces, chilled

How to make Rocket Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts

Heat oil in heavy large skillet over medium-high heat. Add onions. Sauté until golden, about 18 minutes. Remove from heat. Sprinkle with vinegar; stir to blend. Season with salt and pepper.

Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 177°C. Place bread cubes in large bowl. Drizzle with oil, tossing constantly to coat evenly. Scatter cubes in single layer on rimmed baking sheet. Sprinkle with salt and pepper. Bake croutons until crisp, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand on sheet at room temperature.

Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.

Place rocket in very large bowl. Drop in onions, tossing to distribute evenly. Add nuts, croutons, and goat cheese. Toss with enough dressing to coat lightly.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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