Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Spinach & Radicchio Salad with Broiled Citrus Vinaigrette
Course
Salad
Cuisine
Vegetarian
Author
Shelly Westerhausen
Ingredients
For the broiled citrus:
2
pieces
of citrus of your choice
, sliced in half (I used blood oranges but lemons, grapefruit, or lime would be wonderful as well)
1
Tablespoon
olive oil
salt/pepper
For the dressing:
4
Tablespoons
broiled citrus juice
1
Tablespoon
mustard
2
Tablespoons
honey
(use agave to make vegan)
4
Tablespoons
olive oil
Salt / Pepper
For the Salad:
1
head of Radocchio
, chopped into thin strips
3
cups
spinach
1/2
cup
almonds
(I left them whole but feel free to slice)
1/4
cup
feta
(omit for vegan option)
Instructions
Turn your oven to the broiler setting and line a baking sheet with parchment paper.
Drizzle the cut sides of the citrus with olive oil, salt, and pepper and transfer to your prepared baking sheet.
Stick under the broiler until the tops start to brown (this won't take more than a minute or two).
Whisk together all the ingredients for the vinaigrette until combined.
Combine all the salad ingredients in a bowl and mix in the vinaigrette.
Garnish with leftover squeeze citrus.