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Spinach, Roasted Carrot and Radicchio Salad

Photo: Miki Duisterhof; Styling: Stephana Bottom
Prep time 15 mins
Cook time 20 mins
Yield Serves 8

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

Nutrition 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

How to Make It

  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.