Food & Cooking Recipes Salad Recipes Grilled Onion Salad 4.0 (1) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 Make sure the onions are cooked until soft for best flavor with the greens. Ingredients 4 tablespoons olive oil, plus more for grates 1 Vidalia onion, cut all the way through the root end into 8 wedges (see note, below) Coarse salt and ground pepper 2 tablespoons fresh lemon juice (from 1 lemon) 12 ounces baby salad greens (such as red leaf, green leaf, or romaine mix) 4 ounces soft goat cheese, crumbled Directions Heat grill to medium; lightly oil grates. In a small bowl, gently toss onion with 1 tablespoon oil; season with salt and pepper. Grill wedges, turning occasionally, until soft, 15 to 20 minutes. Meanwhile, in a large bowl, whisk together lemon juice and remaining 3 tablespoons oil; season with salt and pepper. Add greens, and toss to coat. Serve topped with onion and cheese. Cook's Notes Keeping a bit of the root attached to the wedges prevents the onion layers from falling apart. Print