Roasted carrot, lentil and radicchio salad with fig balsamic vinaigrette

Roasted carrot, lentil and radicchio salad with fig balsamic vinaigrette

2 Servings, 530 Calories/Serving

30 Minutes

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

1 bag serves 2 (2 bags serves 4)
  • 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

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast carrots

Heat oven to 400°F. Scrub and rinse carrots and pat dry. Slice in half lengthwise or slice into quarters. Toss with 1 tablespoon oil, ras al hanout and a sprinkle of salt and pepper. Roast carrots until just tender and brown on the edges, 18 to 20 minutes. Move on to prep other steps while waiting.


Make dressing

*Peel shallot and mince.
*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

In a medium sauté pan, heat 2 teaspoons oil on medium until shimmering. Coarsely chop radicchio. Sauté half of radicchio with a pinch of salt until just wilted, 2 to 3 minutes. Toss in lentils and cook until just heated through, about 1 minute.


Finish, serve

Toss together roasted carrots, sauteéd radicchio and lentils with fresh radicchio and pistachios. Drizzle with fig balsamic dressing and season with salt and pepper to taste.


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