Description
This ‘transition to spring’ salad includes roasted orange slices and roasted asparagus tossed with cheddar, sunflower seeds and grilled romaine lettuce.
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
- Preheat oven to 450 degrees Fahrenheit.
- 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.
- 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.
- Cut ends of lettuce off so leaves are free (if you wish, tear leaves into bite size pieces.) Place in large salad bowl.
- Toss in asparagus and layer with orange slices. Add sliced cheddar, sunflower seeds and chives.
- 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