Grilled Asparagus & Onion Romaine Salad with Toasted Pecans

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This Grilled Asparagus & Onion Romaine Salad with Toasted Pecans is a hearty, savory salad that celebrates smoky vegetables and crunchy textures. Perfect for a warm-weather lunch or as a side dish, the balsamic-Dijon vinaigrette ties everything together with tangy depth.

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Ingredients

• 1 head romaine lettuce, chopped or leaves left whole for a rustic look

• 1 bunch asparagus, trimmed

• 1 small red or sweet onion, sliced into rings or wedges

• ½ cup toasted pecans

• Olive oil (for grilling)

• Salt and black pepper, to taste

• Optional: shaved Parmesan or crumbled goat cheese

For the Dijon-Balsamic Dressing

• 2 tablespoons balsamic vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon honey or maple syrup

• 3 tablespoons olive oil

• Salt and pepper, to taste

Directions

1. Grill the veggies:
   Toss asparagus and onion with olive oil, salt, and pepper. Grill over medium-high heat (or roast at 425°F for ~15 mins) until slightly charred and tender. Let cool slightly and cut asparagus into 2-inch pieces.

2. Make the dressing:
   In a bowl, whisk together balsamic vinegar, mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.

3. Assemble the salad:
   In a large bowl or platter, arrange romaine. Top with grilled asparagus, onion, and pecans. Drizzle with dressing and sprinkle with cheese if using.