In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted carrot, lentil and radicchio salad with fig balsamic vinaigrette
2 Servings, 530 Calories/Serving
This colorful summer salad has a surprising mix of flavors and textures with fiber- and protein-rich lentils and pistachios. Sweet roasted carrots spiced with ras al hanout tame the slight bitterness of radicchio, which is prepared by sautéing half for sweetness and leaving the rest raw for crunch.
In your bag
- Medium bunch heirloom carrots
- ½ teaspoon ras al hanout
- 1 shallot
- 2 to 4 dried figs
- 2 tablespoons balsamic vinegar
- ½ head large radicchio
- 1 cup cooked lentils
- ½ cup pistachios
Wash produce before use
*Finely mince figs.
Whisk balsamic vinegar with 2 tablespoon oil, 2 tablespoons water and a pinch of salt and pepper. Stir in shallots and figs and set aside to macerate.
Sauté radicchio, lentils