Roasted Orange, Asparagus and Cheddar Grilled Romaine Salad

This ‘transition to spring’ salad includes roasted orange slices and roasted asparagus tossed with cheddar, sunflower seeds and grilled romaine lettuce. 

Disclosure: I received a sample pack of Cabot Cheddar cheeses, am part of the Cabot Cheese Board but was not paid to write this post. It’s no secret I’m a long time Cabot Creamery lover.

I don’t know about you but it sure seems it’s taking a looooong time for spring weather to arrive here on the East Coast. I guess that means we all will appreciate the warmer temperatures as the thermometer starts to rise (not that that’s ever a problem for this summer girl.)

A few weeks ago, one of my favorite bloggers – EA @The Spicy RD – posted a 36 Sexy Salads {To Get Your Glow On} recipe round-up. I couldn’t pin in it fast enough as I can go weeks without eating salad get into salad ruts and knew all these recipes would keep me happy for a good while.

I was immediately drawn to a photo of roasted oranges with olives and grilled lettuce – swoon. That afternoon, I made Roasted Citrus, Olive, Freekeh & Romaine Salad via Kellie @Food To Glow – with a few adaptions.

Those roasted orange slices were – an “aha” cooking moment for me. They taste as sweet as candy and you can even eat the rind.

So, when the good folks of Cabot sent me a spring package of garden planting supplies (seeds, pots, garden gloves) along with some of their delicious Cheddars (Everything Bagel, Garlic & Herbs, Smoky Bacon and Extra Sharp), it was time to start thinking spring recipes.

Time for a transition salad.

Citrus is the winter staple and of course, asparagus, chives/scallions and varieties of lettuce are among the first delights of spring. Together, they’ll help you get your sunny glow on.

Roasted Orange, Asparagus & Cheddar Grilled Romaine Salad

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• Author: by Deanna Segrave-Daly, RD
• Yield: 8-10 servings. 1x

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Description

This ‘transition to spring’ salad includes roasted orange slices and roasted asparagus tossed with cheddar, sunflower seeds and grilled romaine lettuce.

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Ingredients

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For the salad:

• 2 medium oranges
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 heads Romaine lettuce or 3 heads Bibb lettuce, quartered
• 4 ounces Cheddar cheese, sliced
• 2 tablespoons sunflower seeds
• 2 tablespoons chopped chives or scallions

For the dressing:

• 1/3 cup orange juice
• 1/4 cup canola oil
• 2 tablespoons orange muscat champagne vinegar or red wine vinegar
• 1 tablespoon honey
• 1/4 teaspoon black pepper

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Instructions

1. Preheat oven to 450 degrees Fahrenheit.
2. Slice oranges very thinly. Arrange asparagus and orange slices on baking sheet with lip. Brush with olive oil and sprinkle with 1/4 teaspoon black pepper and salt. Roast 8 – 12 minutes (if asparagus is thicker, roasting time will be closer to 12 minutes), turning asparagus and orange slices once during cooking. Remove from oven and cool. Chop up asparagus spears.
3. While asparagus and oranges are roasting, heat a grill pan over medium-high heat. Add lettuce quarters cut side down and grill for 2 – 3 minutes (do this in batches.) Remove and cool.
4. Cut ends of lettuce off so leaves are free (if you wish, tear leaves into bite size pieces.) Place in large salad bowl.
5. Toss in asparagus and layer with orange slices. Add sliced cheddar, sunflower seeds and chives.
6. To make dressing, whisk together orange juice, canola oil, vinegar, honey and 1/4 teaspoon black pepper. Drizzle over salad right before serving.

Notes

Inspired by Kellie @Food To Glow ‘s Roasted Citrus, Olive, Freekeh & Romaine Salad

Cheddar notes: I used the Cabot’s Smoky Bacon the first go around and I made it again for Easter using their Garlic & Herb Cheddar. I may be biased, but I think any of Cabot’s Cheddars would work in this salad.

Let’s just hope this is indeed the kick off to spring and greener things to come.

What foods do you start craving/making come spring? What’s your current go-to salad?