Lettuce Salad with Roasted Red Onions & Chickpeas

Difficulty: Simple
Time: 20 minutes
Serves: 4


  • 2 red onions, peeled
  • 4 Tbsp extra virgin olive oil
  • 2 heads Symphony® Lettuce Ensemble, washed
  • 1 red onion quartered, root end attached
  • 1-14 fl oz can chickpeas, rinsed and drained
  • 10oz/2cups Symphony® Ensemble Tomatoes, halved (optional)
  • 16 oz smoked trout, flaked with bones removed


  • 1 cup whipping cream
  • 1/3 cup prepared horseradish
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp fresh dill, chopped
  • ½ t kosher salt

A true Symphony® salad, using our signature Symphony® Tomato Ensemble and Symphony® Lettuce Ensemble.


  1. Preheat oven to 400F.
  2. Leave root ends of onions attached and quarter the onions. Lay onions on a baking sheet and drizzle with the 4 Tbsp of extra virgin olive oil. Season with salt and pepper.
  3. Bake for 20 minutes and flip onions over.
  4. Bake for another 20 minutes until they have a nice caramel color. Cool.
  5. Whisk cream, horseradish, 2 tablespoons oil, 2 tablespoons vinegar, chopped dill and cayenne in small bowl to blend. Season to taste with salt and pepper.
  6. Place Symphony® lettuce ensemble in large bowl. Add 1/3 cup cream dressing and toss to coat. Season to taste with salt and pepper.
  7. Mound Symphony® lettuce ensemble in center of each of 4 plates.
  8. Top with roasted red onion and trout. Sprinkle with chickpeas.
  9. Dress with sliced Symphony® Ensemble tomatoes.
  10. Spoon dressing over. Garnish with dill sprigs, if desired, and serve.