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.
Trans Fat: 5g