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.

Steven Satterfield
Source: EatingWell Magazine, May/June 2017


Onion & Salad


Instructions Checklist
  • To prepare onion: Preheat grill to high.

  • 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 1/4 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.

  • 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.

  • To assemble salad: Place arugula in a large bowl and toss with 1/3 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 Facts

317.9 calories; protein 8.1g 16% DV; carbohydrates 20.9g 7% DV; exchange other carbs 1.5; dietary fiber 3.7g 15% DV; sugars 12.8g; fat 23.5g 36% DV; saturated fat 6.6g 33% DV; cholesterol 13mg 4% DV; vitamin a iu 1384.6IU 28% DV; vitamin c 20.3mg 34% DV; folate 63.1mcg 16% DV; calcium 129.1mg 13% DV; iron 1.5mg 9% DV; magnesium 40mg 14% DV; potassium 457.2mg 13% DV; sodium 432.8mg 17% DV; added sugar 1g.

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Rating: 5 stars
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! Read More