Carrot Salad with Cashews & Pumpkin Seeds
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.
4 large Carrots
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, pepitas, 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