• Healthy
• Make-Ahead

Ingredients

1. 1/2 cup extra-virgin olive oil
2. 3 tablespoons sherry vinegar
3. Kosher salt and freshly ground pepper
4. 2 large red onions, sliced 1/2 inch thick
5. 1 1/4 pounds medium fregola (about 3 cups)
6. 1 cup pine nuts (5 ounces)
7. 4 medium carrots, finely diced
8. 3 celery ribs, finely diced
9. 1/3 cup coarsely chopped cilantro
10. 1/3 cup coarsely chopped flat-leaf parsley

Directions

1. On a shallow platter, combine 2 tablespoons of the olive oil with 2 tablespoons of the vinegar and season generously with salt and pepper. Add the onion slices and turn to coat, keeping the slices intact; let stand at room temperature for 30 minutes. 
2. Light a grill or preheat the broiler. Grill the onions over a medium-hot fire or broil for about 8 minutes, until softened and charred in spots. Return the onions to the platter and let cool. Coarsely chop the onions and transfer them to a large bowl. 
3. In a large pot of boiling salted water, cook the fregola until al dente. Drain well, shaking off any excess water. Return the fregola to the pot, add 1/4 cup of the oil and toss to coat. Spread the fregola out on a large rimmed baking sheet to cool. 
4. Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil. Add the pine nuts and cook over moderate heat, stirring constantly, until golden, about 4 minutes. Drain on paper towels and let cool. Add the remaining 1 tablespoon of olive oil to the skillet along with the carrots and celery and cook over moderate heat until softened, about 4 minutes. Transfer to a plate and let cool. 
5. Add the fregola to the bowl with the grilled onions. Add the carrots and celery, pine nuts, cilantro, parsley and the remaining 1 tablespoon of vinegar. Season with salt and pepper and serve.

Make Ahead

The salad can be refrigerated overnight. Serve cool or at room temperature.