Photo: Miki Duisterhof; Styling: Stephana Bottom
Prep Time
15 Mins
Cook Time
20 Mins
Serves 8

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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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