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. Source: EatingWell Magazine, May/June 2017

Steven Satterfield


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

318 calories; 23.5 g total fat; 6.6 g saturated fat; 13 mg cholesterol; 433 mg sodium. 457 mg potassium; 20.9 g carbohydrates; 3.7 g fiber; 13 g sugar; 8.1 g protein; 1385 IU vitamin a iu; 20 mg vitamin c; 63 mcg folate; 129 mg calcium; 2 mg iron; 40 mg magnesium; 1 g added sugar;

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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