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Roasted Orange, Asparagus & 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.

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

Ingredients

Scale

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

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