Steven Satterfield's Grilled Vidalia Onion, Peach & Arugula Salad

Steven Satterfield's Grilled Vidalia Onion, Peach & Arugula Salad

1 Review
From: EatingWell Magazine, May/June 2017

For this healthy salad recipe, Chef Satterfield grills the onion in large wedges so the edges are crispy and the centers are soft and sweet. Pair with grilled chicken or pork, or take to a potluck and toss with the vinaigrette just before serving.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Onion & Salad
  • 1 large sweet onion (about 1 pound), preferably Vidalia
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 8 cups gently packed arugula leaves (5 ounces)
  • 2 ripe peaches, thinly sliced
  • 4 ounces goat cheese
  • Vinaigrette
  • ⅔ cup extra-virgin olive oil
  • ¼ cup champagne vinegar
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1 small clove garlic, finely grated
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. To prepare onion: Preheat grill to high.
  2. Peel onion, leaving root intact, then cut into eighths through the root end to make uniform wedges that are still held together at the base. Toss the wedges in a small bowl with 2 tablespoons oil and ¼ teaspoon each salt and pepper. Grill, turning often, until lightly charred, 8 to 10 minutes total. Transfer to a plate to cool, then trim root ends.
  3. To prepare vinaigrette: Combine oil, vinegar, lemon zest and juice, garlic, honey, mustard, thyme, salt and pepper in a jar with a lid. Cover and shake until well combined.
  4. To assemble salad: Place arugula in a large bowl and toss with ⅓ cup of the vinaigrette. (Refrigerate the rest for up to 5 days.) Divide the arugula among 4 plates. Top with peaches, goat cheese and the onions.
  • To make ahead: Refrigerate dressing (Step 3) for up to 5 days.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 318 calories; 23 g fat(7 g sat); 4 g fiber; 21 g carbohydrates; 8 g protein; 63 mcg folate; 13 mg cholesterol; 13 g sugars; 1 g added sugars; 1,385 IU vitamin A; 20 mg vitamin C; 129 mg calcium; 2 mg iron; 433 mg sodium; 457 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, 3½ fat, ½ fruit, 1 medium-fat protein

Reviews 1

June 10, 2017
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By: Sirena Mehall
This salad was amazing! All the flavors worked so well together. Even my picky husband said it was delicious. The only change I made was I added some grilled chicken to the salad. I would definitely make this salad again!
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