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Radicchio Salad with Roasted Carrots + Citrus Tahini Dressing

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 People

Ingredients

  • 1 bunch carrots tops removed, peeled, cut into ½” pieces (about 4 carrots, 2 cups)
  • 1 ½ tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 cup cooked French green lentils (about ¼ cup dry)(or sub ½ cup more cooked farro)
  • 1/2 cup cooked farro (about 1/4 cup dry)
  • 1 small head radicchio torn into pieces
  • 1/4 cup fresh parsley or thinly sliced scallions (green tops only)
  • 1/2 cup chopped toasted almonds
  • 1/2 cup shaved or coarsely grated parmesan

Citrus Tahini Dressing:

  • 1/2 cup olive oil
  • 1/4 cup fresh squeezed orange juice (about navel 2 oranges)
  • 1/4 cup fresh squeezed lemon juice (about 1 lemon)
  • 1 tbsp tahini
  • 2 tsp maple syrup
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Items you can prep ahead (optional)

  • Cook ¼ cup farro
  • Cook ¼ cup lentils
  • Prep and roast 2 cups carrots
  • Make Citrus Tahini Dressing
  • Toast almonds

Instructions

  • If your farro and lentils are not cooked, go ahead and cook and cool them (check PDF or Meal Prep Guide for instructions). Or skip them all together for a lighter side salad.
  • Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper. Add carrots, olive oil and salt and toss to coat. Bake for 20-30 minutes, or until bottoms are caramelized and slightly charred in spots (do not stir). Remove from the oven and let cool while you make the dressing and assemble the salad.
  • In a jar with a lid, add all of the dressing ingredients. Shake vigorously to combine.
  • In a large bowl, add the radicchio and toss with about ¼ cup of the dressing to coat. Transfer to your serving platter and sprinkle with salt. Add the lentils and farro to the bowl and toss with a bit more dressing (about 2 tablespoons). Scatter over top the radicchio and sprinkle with salt.
  • Add the warm carrots to the bowl and toss with a bit more dressing (about 1 tablespoon). Scatter over the lentils and farro and sprinkle with salt. Drizzle the salad with more dressing (you will have about ½ cup dressing leftover to save for future salads).
  • Finally, top with fresh parsley or scallions, toasted almonds, shaved parmesan, and one final sprinkle of salt and freshly ground black pepper.

Notes

Substitutions:

  • To make this a lighter side, skip the farro and lentils.
  • You can skip the lentils and serve with some meat or seafood instead
  • To make gluten-free: skip the farro and add extra roasted carrots
  • To make vegan: skip the parmesan cheese and substitute chopped green olives
  • Substitute any roasted root veggie for the carrots - squash or sweet potato would work great.
  • Substitute kale for the radicchio, just make sure to massage the dressing into it so that it softens up a bit.
  • Add grilled or shredded chicken or serve with baked fish to amp up the protein

Storage:

  • Store leftover salad in the fridge for up to 4 days. I prefer to store everything separately and dress and mix everything before eating.

Leftovers + Repurposing:

  • Be sure to gently warm up the carrots before adding to the salad. It’s also nice to have the lentils and farro warm or room temperature.