Spinach, Roasted Carrot and Radicchio Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
80%
Spinach, Roasted Carrot and Radicchio Salad
35 min.
8
205kcal

Suggestions


Elevate your dining experience with our vibrant Spinach, Roasted Carrot, and Radicchio Salad, a perfect blend of colors, textures, and flavors that will tantalize your taste buds! This salad is not only a feast for the eyes but also a powerhouse of nutrients, boasting a remarkable health score of 80. Whether you're looking for a refreshing side dish, a sophisticated antipasti, or a light snack, this salad fits the bill beautifully.

What makes this salad truly special is the delightful contrast between the sweet, caramelized roasted carrots and the slightly bitter, crunchy radicchio. We've added segments of juicy grapefruit and oranges that burst with citrusy brightness, perfectly complementing the fresh baby spinach. The homemade dressing, a zesty whisk of Dijon mustard, fresh citrus juices, and rich olive oil, ties all the ingredients together in a harmonious embrace.

This Spinach, Roasted Carrot, and Radicchio Salad is a fantastic option for vegetarians, vegans, and anyone seeking a gluten-free, dairy-free dish. With just 205 calories per serving, it's an indulgent yet guilt-free addition to any meal. Ready in only 35 minutes, it's perfect for busy weeknights or elegant gatherings alike. Whip up this salad for your next event or simply enjoy it as a snack, and let its delightful flavors transport you to a sunny, orchard-like getaway!

Ingredients

  • oz baby spinach loosely packed
  • pound carrots ( 6 large)
  • teaspoon dijon mustard 
  •  grapefruit 
  • tablespoons grapefruit juice fresh
  • tablespoons juice of lemon fresh
  • 0.5 cup olive oil 
  • tablespoon olive oil 
  • tablespoons orange juice fresh
  •  oranges 
  • cup pecan halves 
  • 10 oz radicchio thinly 
  • servings salt and pepper 
  • 0.5 cup shallots finely minced

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • aluminum foil

Directions

  1. 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.
  2. Let cool.
  3. Spread pecans on a baking sheet; bake until toasted and fragrant, shaking sheet once, about 7 minutes.
  4. Transfer pecans to a bowl; let cool.
  5. Peel oranges and grapefruit. Working over a bowl, cut between membranes to release segments.
  6. Whisk together all ingredients and season with salt and pepper. Just before serving, toss all salad ingredients together with dressing.

Nutrition Facts

Calories205kcal
Protein6.86%
Fat56.19%
Carbs36.95%

Properties

Glycemic Index
39.79
Glycemic Load
5.02
Inflammation Score
-10
Nutrition Score
21.599130392075%

Flavonoids

Cyanidin
46.33mg
Delphinidin
3.62mg
Catechin
0.9mg
Epigallocatechin
0.7mg
Epicatechin
0.1mg
Epigallocatechin 3-gallate
0.28mg
Eriodictyol
0.19mg
Hesperetin
10.09mg
Naringenin
15.6mg
Apigenin
0.01mg
Luteolin
13.95mg
Kaempferol
1.54mg
Myricetin
0.15mg
Quercetin
12.41mg

Nutrients percent of daily need

Calories:205.46kcal
10.27%
Fat:13.81g
21.24%
Saturated Fat:1.45g
9.06%
Carbohydrates:20.43g
6.81%
Net Carbohydrates:15.05g
5.47%
Sugar:10.78g
11.98%
Cholesterol:0mg
0%
Sodium:266.4mg
11.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.79g
7.59%
Vitamin A:11934.1IU
238.68%
Vitamin K:203.79µg
194.08%
Vitamin C:45.47mg
55.11%
Manganese:0.94mg
47.01%
Folate:97.16µg
24.29%
Fiber:5.38g
21.54%
Copper:0.36mg
18.18%
Potassium:629.16mg
17.98%
Vitamin E:2.54mg
16.91%
Magnesium:53.81mg
13.45%
Vitamin B1:0.2mg
13.23%
Vitamin B6:0.26mg
12.87%
Phosphorus:100.04mg
10%
Iron:1.56mg
8.67%
Calcium:82.32mg
8.23%
Zinc:1.15mg
7.64%
Vitamin B2:0.13mg
7.49%
Vitamin B5:0.6mg
5.98%
Vitamin B3:1.17mg
5.84%
Selenium:1.65µg
2.36%
Source:My Recipes