Roasted Carrot Radicchio Salad with Spiced Shallot Dressing | Natalie Cooks

Ingredients

• 2 lbs carrots, (cut in half lengthwise, then into quarters*)
• 2 tbsp olive oil
• ½ tsp kosher salt
• Black pepper
• 4-6 cups torn or chopped radicchio ((from about 1 small head))
• Chopped pistachios, (for topping)
• Chopped parsley, (for topping)
• ¼ cup olive oil
• 1 tbsp whole cumin seeds**
• ¼ tsp red pepper flakes ((optional))
• 1 shallot, (finely chopped (about ¼ cup))
• ½ tsp ground cinnamon
• 3 tbsp apple cider vinegar
• 2 tsp maple syrup
• 2 tsp dijon mustard
• *Whether you cut the carrots in half or into quarters just depends on the size of the carrot. Some carrots are so thin that you might not even have to cut it in half.
• Make ahead: ~ carrots can be roasted and dressing can be made a day or two ahead. Then just assemble the salad before dinner. See leftovers section for reheating instructions.