Spinach, Roasted Carrot and Radicchio Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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