Spinach, Roasted Carrot and Radicchio Salad

Photo: Miki Duisterhof; Styling: Stephana Bottom

Yield: Serves 8
Cost per Serving: $1.85
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Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 25g
  • Saturated fat: 3g
  • Protein: 4g
  • Carbohydrate: 19g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Sodium: 373mg


  • 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.)
  • 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


  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.
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