Roasted Carrots and Avocado Salad
4 large carrots, cut lengthwise into quarters
1 small handful pumpkin seeds
1/2 cup broccoli sprouts
1 head of escarole (or other salad green, like romaine or spinach)
2 Tbsp. olive oil
Juice of 1 lemon
1 Tbsp. cumin
1 teaspoon red pepper flakes
Sea salt and fresh black pepper to taste
1.) Preheat oven to 375. Cut carrots lengthwise and place in a mixing bowl. Add 1/2 – 1 Tbsp. olive oil, cumin, red pepper flakes, salt and pepper and toss until carrots are evenly coated.
2.) Spread carrots out on a roasting pan and roast in oven for 25-30 minutes until browned. Give carrots a stir halfway through.
3.) While carrots cook, wash greens, slice avocado thinly, toast pumpkin seeds (if you like, I kept mine raw).
4.) Prepare simple lemon dressing by mixing lemon juice with 1 Tbsp olive oil and salt and pepper to taste.
5.) Remove carrots from oven, assemble salad and dress.