Grilled asparagus, orange, red onion, and feta salad

Total Time
26 min
12 min
4 min
Toss grilled asparagus with a host of fresh ingredients including peas, oranges, red onion and lettuce for an elegant and colorful salad. Add feta and a vinaigrette dressing for a different flavor combination with each bite. This side dish can be prepared in just under 20 minutes and served with grilled chicken or fish. If you have any leftovers, you can toss in some grilled chicken for a tasty lunch the next day. Asparagus is at its peak season April through June, but you can find this vegetable year round. Select asparagus with smooth skin and uniform color.


Olive oil cooking spray

1 spray(s)

Uncooked asparagus

1 pound(s), trimmed

Table salt

¼ tsp

Black pepper



1 head(s), medium, red leaf variety, torn (about 6 cups)


2 large, navel variety, segmented, membranes reserved

Uncooked green peas

¾ cup(s), fresh or frozen

Uncooked red onion(s)

1 small, thinly sliced

Crumbled feta cheese

cup(s), or Gorgonzola cheese

Low-fat vinaigrette salad dressing

2 Tbsp


  1. Preheat grill to high or prepare hot fire.
  2. Put asparagus on small rimmed baking sheet. Spray with olive oil nonstick spray and sprinkle with salt and pepper; toss until coated evenly. Spread asparagus on grill rack and grill until lightly charred and tender, about 2 minutes per side.
  3. Transfer asparagus to plate and let cool; cut into 1-inch pieces.
  4. Combine asparagus, lettuce, orange segments, peas, onion, feta, and vinaigrette in salad bowl; toss until coated evenly.
  5. Per serving: generous 1 cup