Spinach, Roasted Carrot and Radicchio Salad
You can never have too many side dish recipes, so give Spinach, Roasted Carrot and Radicchio Salad a try. One serving contains 290 calories, 3g of protein, and 25g of fat. This gluten free, primal, and whole 30 recipe serves 8. Head to the store and pick up olive oil, salt and pepper, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.
Preheat oven to 400F. 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.
Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes.
Transfer pecans to a bowl; let cool.
Peel oranges and grapefruit. Working over a bowl, cut between membranes to release segments.
Whisk together all ingredients and season with salt and pepper. Just before serving, toss all salad ingredients together with dressing.