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Radicchio Salad With Roasted Carrots and Quinoa

This hearty fall salad is dressed with a garlicky Dijon vinaigrette and includes crisp green beans and tart-sweet navel oranges.
raddicio and carrot salad
  • Makes 4 servings
  • Prep Time 45 minutes
  • Cook Time 14 minutes for the quinoa, 20-30 minutes for the carrots, 2 minutes for the greens



  • 1/4 cup fresh parsley
  • 1 clove garlic, peeled
  • 1/2 tsp. sea salt
  • 1 tsp. Dijon mustard
  • 2 tbs. balsamic vinegar
  • 3 tbs. plus 1 tsp. extra-virgin olive oil


  • 3/4 cup water
  • 1/2 cup quinoa, rinsed and drained
  • 3/4 tsp. sea salt, divided
  • 1 bunch young carrots (about 12 oz. total, about 4 to 6 inches long)
  • 2 tsp. extra-virgin olive oil
  • 1/2 cup hazelnuts
  • 8 oz. green beans, trimmed and cut into 2-inch pieces
  • 2 large navel or Cara Cara oranges
  • 1 small head radicchio, chopped into bite-sized pieces


Preheat the oven to 350 degrees F. Place one oven rack near the top and one near the center.
In a small pot, bring the water, quinoa, and 1/4 teaspoon of the salt to a boil, then reduce the heat to low and cover. Cook for 14 minutes, then take off the heat to let stand, covered, for five minutes. Remove the lid, fluff with a fork, and let cool completely.
Peel and trim the carrots, leaving a half-inch of each stem. Place on a baking sheet and drizzle with the olive oil, then sprinkle with 1/4 teaspoon of the salt and toss to coat. Roast on the top rack for 20 minutes. Depending on the thickness of the carrots, you may need to roast them up to 10 minutes longer. Let cool.
While the carrots roast, spread the hazelnuts on another baking sheet, then toast on the center rack for 10 minutes. Let cool, then use a clean kitchen towel to rub the skins off as well as you can. Coarsely chop the nuts, then set aside.
Bring a pot of water to a boil and blanch the green beans for 2 minutes. Drain and rinse with cold water, then sprinkle with 1/4 teaspoon of salt.
Use a chef’s knife to cut the peel and pith from the oranges. Slice across the fruit to make thin rounds.
In a food processor, place 1/4 cup of the toasted hazelnuts, then add the parsley, garlic, and 1/2 teaspoon of salt. Process to mince very finely. Add the Dijon mustard and balsamic vinegar and process. Scrape down the sides and secure the lid, then, with the processor running, drizzle the olive oil through the feed tube and process until combined.
Spread the radicchio on a platter or four plates, then top with the quinoa, carrots, green beans, and orange slices. Drizzle with dressing, sprinkle with remaining hazelnuts, and serve.

For more flavorful, autumn inspired salads, visit “5 Hearty Fall Salads“.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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