Roasted carrot, lentil and radicchio salad with fig balsamic vinaigrette
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.
- 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
*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