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Carrot Salad with Cashews & Pumpkin Seeds
Bold flavors
You can make this recipe as spicy or as sweet as desired. Use extra cayenne pepper to kick up the heat on the carrots and less for a mild taste. For a bit of added sweetness‚ use coconut oil in place of the olive oil for roasting the carrots.
INGREDIENTS4 large Carrots |
DIRECTIONSPreheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper. Place the carrots on the prepared baking sheet and drizzle with 2 Tbsp. olive oil, cayenne pepper, sea salt and pepper to taste. Bake for 20-25 minutes or until tender and golden brown. Trim the carrots. Place the salad greens on a large serving platter. Top with the roasted carrots, cashews, pumpkin seeds, parsley, lemon juice, remaining 1 Tbsp. olive oil and lemon zest; gently toss to combine. Season to taste with salt and pepper and serve. Makes: about 2 servings |
Bold flavors
You can make this recipe as spicy or as sweet as desired. Use extra cayenne pepper to kick up the heat on the carrots and less for a mild taste. For a bit of added sweetness‚ use coconut oil in place of the olive oil for roasting the carrots.
Ingredients
- 4 large Carrots
- 3 Tbsp. Extra-Virgin Olive oil divided
- Large pinch Cayenne Pepper
- Sea Salt and freshly ground Pepper to taste
- 4 Cups mixed Salad Greens
- 4 Tbsp. Navitas Organics Cashews
- 2 Tbsp. Pumpkin Seeds
- 1 Tbsp. finely chopped fresh Parsley
- Juice of 1 large Lemon
- ¼ tsp. fresh Lemon Zest
Directions
- Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper. Place the carrots on the prepared baking sheet and drizzle with 2 Tbsp. olive oil, cayenne pepper, sea salt and pepper to taste. Bake for 20-25 minutes or until tender and golden brown. Trim the carrots.
- Place the salad greens on a large serving platter. Top with the roasted carrots, cashews, pumpkin seeds, parsley, lemon juice, remaining 1 Tbsp. olive oil and lemon zest; gently toss to combine. Season to taste with salt and pepper and serve.