Spinach, Roasted Carrot and Radicchio Salad

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. 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. 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. 3. Peel oranges and grapefruit. Working over a bowl, cut between membranes to release segments.
4. 4. Make dressing: Whisk together all ingredients and season with salt and pepper. Just before serving, toss all salad ingredients together with dressing.