Spinach, Roasted Carrot and Radicchio Salad

Photo: Miki Duisterhof; Styling: Stephana Bottom

Yield:

Serves 8

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 295
Fat 25 g
Satfat 3 g
Protein 4 g
Carbohydrate 19 g
Fiber 5 g
Cholesterol 0.0 mg
Sodium 373 mg

Ingredients

SALAD:
1 pound carrots (about 6 large)
1 tablespoon olive oil
Salt and pepper
1 cup pecan halves
2 oranges
1 grapefruit
6 cups loosely packed baby spinach (about 6 oz.)
1 large head of radicchio, torn into pieces (about 10 oz.)
DRESSING:
3 shallots, finely minced (about 1/2 cup)
2 tablespoons fresh orange juice
2 tablespoons fresh grapefruit juice
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper

Preparation

1. Preheat oven to 400ºF. Peel carrots and cut into 1/4-inch-thick slices on the diagonal. On a large baking sheet lined with foil, toss carrots with oil, salt and pepper. Roast, shaking sheet a couple of times, until carrots are tender and caramelized around edges, about 20 minutes. Let cool.

2. Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes. Transfer pecans to a bowl; let cool.

3. Peel oranges and grapefruit. Working over a bowl, cut between membranes to release segments.

4. Make dressing: Whisk together all ingredients and season with salt and pepper. Just before serving, toss all salad ingredients together with dressing.

Note:

November 2010