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

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.

Makes: about 2 servings