Go Back

Spinach & Radicchio Salad with Broiled Citrus Vinaigrette

Course Salad
Cuisine Vegetarian
Author Shelly Westerhausen


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)


  1. Turn your oven to the broiler setting and line a baking sheet with parchment paper.
  2. Drizzle the cut sides of the citrus with olive oil, salt, and pepper and transfer to your prepared baking sheet.
  3. Stick under the broiler until the tops start to brown (this won't take more than a minute or two).
  4. Whisk together all the ingredients for the vinaigrette until combined.
  5. Combine all the salad ingredients in a bowl and mix in the vinaigrette.
  6. Garnish with leftover squeeze citrus.