Take-out Tuesday, Grilled Summer Salads

Now that summer is almost here and you’re dusting off the grill,

these salads can be cooked outside too!

Grilled salad greens

topped with roasted fruits and vegetables,

and some melty cheese

makes for delicious summer eating!

I must tell you that all these salads are made with bleu cheese


for you blue cheese haters

there are substitutes for it in each recipe

Grilled Romaine Salad with Oranges, Ham and Bleu Cheese

Start with some washed crispy Romaine lettuce leaves

The salad features chopped orange segements,

shallots, ham or prosciutto, and crumbled bleu cheese

Heat a grill pan to medium high heat, on the grill or stove top

The salad comes together in 3 steps

1. Saute the shallots and ham,

2. Grill the romaine leaves

3. Top romaine with oranges and bleu cheese*

*or grated Manchego, Gruyère, feta or Swiss

Let the leaves sit on the pan

just long enough for the cheese to start melting

Plate the salad immediately,

using a spatula to remove lettuce from pan

keeping toppings in place

Distribute warmed ham on top of salad

and drizzle with fresh orange juice and season with S & P

Roasted Stone Fruit and Berry Salad


Slice a peach, a plum, a few strawberries

and add raspberries or blueberries


Place on a medium high heated grill

or in a 400 degree oven for 10 minutes or until

the cheese melts and the fruit softens and renders a sweet juice

{substitute goat cheese, Brie, or greated Fontina if desired}

Place this luscious mixture on top of a bowl of mixed greens

roasted fruit salad thepaintedapron.com

The juices from the roasted fruit

and the melted gorgonzola {or other cheese]

will coat the greens

and your eyes will roll and you’ll want to smile,

but you’ll be too busy chewing and eye rolling and sighing with delight

Add a sprinkle of Praline Pecans

and a piece or two of maple bacon for even more flavor

Grilled Romaine Salad with Pear, Grapes and Brussels Sprouts


Roast the sprouts and the grapes on a piece of foil

in the oven or on a hot grill


Serve it all up atop grilled romaine

You can grill the romaine in a pan on the grill

or on the stove top

You can’t believe how much flavor the heat gives the lettuce,

all it needs is a little salt and pepper

grilled romaine lettuce thepaintedapron.com

I got a little char on mine using a hot skillet and a drizzle of olive oil

Put the pears and pecans in a skillet over medium heat

and cook for  3-5 minutes until pears start to caramelize

and nuts are just fragrant

Add bleu or sharp white Cheddar cheese* and stir to melt

*you can also skip cheese and dress the salad

with a dash of your favorite creamy dressing

or vinaigrette


Course Salad
Cuisine American


  • 10 romaine leaves washed and crisped
  • 1 T olive oil
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup crumbled blue cheese*
  • 1 navel orange, peeled
  • 1 shallot
  • 2 slices Deli Ham [I used Boar's Head Honey Maple Glazed Ham] or prosciutto
  • 2 Tbsp fresh orange juice


  • Drizzle the pan with Olive oil and put the ham over to the side to warm while preparing the lettuce. 
  • Add the shallot and cook 1-2 minutes. 
  • Lay leaves on hot pan and turn to coat in the shallot and oil.  Top with bleu cheese and orange and cook just until cheese begins to melt. 
  • Remove to plates and top with ham.  Drizzle with orange juice and season with S & P.  Serves 2


*substitute grated Manchego, Gruyère, Swiss or feta for bleu cheese if desired
Keyword grilled romaine salad, Romaine with orange and bleu cheese, warm salad

Roasted Stone Fruit & Berry Salad

Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Salad
Cuisine American
Servings 1


  • 1 peach peeled if desired
  • 1 plum
  • 4-5 strawberries
  • 6-8 raspberries and or blueberries
  • 1 oz reduced fat Gorgonzola cheese crumbles*
  • 1 slice maple bacon cooked and crumbled optional
  • 6-8 Praline Pecans or any nuts, optional
  • Salad greens such as romaine spinach, kale, arugula


  • Place fruit on a silpat or olive oil sprayed foil lined baking sheet. Fruit pieces should be in an even layer but placed tightly together.
  • Sprinkle evenly with cheese. Bake at 400 degrees for 10 minutes.
  • Top salad greens with fruit and sprinkle with bacon and nuts if desired. Makes 1 large salad


*substitute goat cheese, Brie or fontina if desired
Keyword creamy peaches on toast, fruit salad, plums, roasted fruit salad, stone fruit salad, strawberry salad, summer salad

Grilled Romaine Salad with Pears, Grapes Brussels & Bleu

A unique hot salad that's full of flavor
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 2


  • 6 large romaine leaves
  • 1 ripe pear
  • 20 seedless red grapes
  • 10 Brussel sprouts
  • 1/2 cup pecan halves
  • 2 oz bleu cheese*
  • olive oil
  • salt and pepper


  • Wash lettuce and grapes and pat dry
  • Chop the pear, pecans and bleu cheese
  • Cut stems off Brussels sprouts and cut in half
  • Place the sprouts and grapes on a foil or parchment lined baking sheet, drizzle with olive oil and season with salt and pepper
  • Roll sprouts and grapes around in oil and seasonings to coat
  • Roast in a 400 degree oven for 20-25 minutes until sprout begin to char
  • Heat a skillet to medium high and add a scant amount of olive oil
  • Add romaine leaves to skillet in batches, and cook 1-2 minutes per side, and set aside and keep warm
  • Add pears and pecans to skillet and saute in a little olive oil until pears soften
  • Add cooked sprouts and grapes to skillet, add cheese and stir to melt and combine
  • Place warm romaine leaves on plates and top with skillet mixture
  • Serve immediately


Romaine leaves can be brushed with olive oil and placed on a medium hot grill to char
*substitute sharp white cheddar for bleu cheese if desired or skip cheese and use a dash of creamy Italian, ranch dressing or favorite vinaigrette
Keyword bleu cheese, Brussels sprouts, grapes, hot salad, pear, pecans, romaine lettuce

Fire up that grill!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday 

  Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

28 Responses to “Take-out Tuesday, Grilled Summer Salads”
  1. Mary says:

    Hooray for grilling season Jenna! We’re fans of blue cheese and love it paired with fruit. One of our favorite combos is fig and blue cheese. We’re hoping to beat the birds and wasps to the fig tree this year. 🙂 Happy Tuesday. ♥

  2. BERNADETTE says:

    Jenna, what a fabulous idea. Last Sunday I grilled a whole chicken on the grill and was looking for ideas to use the side of the grill with heat to complete the meal. Now I know what to do next time. Thank you.

  3. Love grilled veggies!

  4. Jenna, those three salads all look amazing. I must try them. I love blue cheese, but not RM. I had a delicious burger this past weekend with blue cheese and house-made pepper jelly and it was fabulous. Wishing you a wonderful day, Jenna!

  5. Love grilled elements in a salad!

  6. Grilling the romaine??? Well, blow my mind! I love salads and this is a needed new take on one that contains all my favorites. Mmm. Thanks for the recipe.

  7. Simple, fresh and so summery!

  8. thefrenchhutch says:

    Grilling season is always fun eating and I love to experiment on the grill. We grill veggies and I’ve grilled peaches but I have never thought to try greens. I’ll have to try this because you know I am a salad lover. So many delicious tempting grilling recipes Jenna.

  9. These look great. I love the idea of the juices from the fruits coating it all like a lovely dressing!

  10. Jenna… these salads look fantabulous. I LOVE a grilled salad so I sent your link to the Mister so hopefully he’ll catch the hint. Hope you have a wonderful summer!!

  11. lghiggins says:

    These look wonderful, but my favorite picture is the assembled unprepared fruits. It is a work of art. I have come around with blue cheese gradually. I think you have try it in various dishes to see how really good it is.

  12. Nancy says:

    Oh Jenna… you just reminded me of our favorite salad at a restaurant in Pennsylvania. It’s Grilled Romaine Caesar Salad. It’s outstanding! Now we can add your recipes to our favorite salads. Thank you Jenna!

  13. Jessica says:

    I haven’t heard of grilling lettuce. Will have to try that.

  14. Jenna, such an awesome grilled salad. With summer temps, sometimes a nice salad is perfect. Thanks for sharing a delightful recipe, except for the bleu cheese.

  15. Ricki Treleaven says:

    Thanks for posting these wonderful salad recipes! I can’t wait to show this to Trip because he’s a member of the Big Green Egg Cult! ;P

  16. These all look so yummy Jenna!….Happy almost Summer!!!

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