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Roasted Radicchio and Carrot Salad With Shallot Vinaigrette [Vegan]

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Step outside of the box with this unique dish! This is a simple salad that pairs the slight bitterness of the radicchio and the sweetness of roasted carrots with a bright shallot-based vinaigrette. It's vibrant, fresh, and a beautiful pop of color on any table.

Roasted Radicchio and Carrot Salad With Shallot Vinaigrette [Vegan]


For the Salad:

  • 1 small radicchio
  • 15-18 heirloom carrots
  • 1/4 cup pumpkin seeds, toasted
  • Extra virgin olive oil, to cook

For the Vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 shallot
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F.
  2. Top and tail the carrots, and halve lengthwise. Toss the carrots in a bowl together with a generous drizzle of oil and a shake or two of salt and pepper. Lay in a single layer on a baking sheet and roast for 30-35 minutes, until starting to crisp and brown.
  3. While the carrots are roasting, remove the core from the radicchio, wash, then roughly tear and chop the leaves.
  4. Prepare the vinaigrette by peeling and dicing the shallot and then adding the diced shallot along with the 1/4 cup of oil, the apple cider vinegar, and the thyme leaves to a small food processor or blender. Mix until combined, then taste and add a pinch of salt and pepper if you feel it needs it.
  5. When the carrots are ready, toss them together with the radicchio leaves. Add the vinaigrette and mix to combine. Top with the toasted pumpkin seeds.
  6. Serve immediately.





Whole foods recipes for the entire family. My name is Sarah. I'm a writer, home cook, blogger, bike rider, partner, and mum of two. I live in the tropics of Australia where I love to eat and share my table. My vegetarian whole-foods blog, Highgate Hill Kitchen, is full of easy and delicious recipes that I cook for myself, and my family.



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