Equipment
* optional
Ingredients
Spiced Roasted Carrots
- 500 g carrots, peeled and sliced diagonally into 2cm pieces
- 15 ml olive oil
- 2 g ground cumin
- 2 g ground coriander
- 1 g smoked paprika
- 3 g kosher salt
Salad Base
- 100 g mixed salad greens, washed and dried
- 2 avocado, pitted, peeled, and sliced
Toasted Seeds
- 30 g pumpkin seeds, raw, shelled pepitas
- 30 g sunflower seeds, raw, shelled
Citrus Vinaigrette
- 30 ml orange juice, freshly squeezed
- 15 ml lemon juice, freshly squeezed
- 45 ml extra virgin olive oil
- 5 g dijon mustard
- 5 ml maple syrup
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
In a mixing bowl, toss the sliced carrots with olive oil, ground cumin, ground coriander, smoked paprika, and kosher salt until evenly coated.
Spread the carrots in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and caramelized at the edges. Remove from oven and let cool slightly.
Place a small skillet over medium heat. Add the pumpkin seeds and sunflower seeds. Toast for 3 to 5 minutes, tossing frequently, until fragrant and lightly golden. Transfer to a cool plate immediately.
In a small mixing bowl, vigorously whisk together the orange juice, lemon juice, extra virgin olive oil, dijon mustard, maple syrup, salt, and pepper until the dressing is completely emulsified.
Scatter the mixed salad greens across a wide serving platter. Top evenly with the warm roasted carrots and freshly sliced avocado.
Drizzle the citrus vinaigrette over the vegetables and greens. Garnish generously with the toasted seeds just before serving to maintain their crunch.
Chef's Notes
- Leaving the carrots slightly warm when assembling helps them absorb the citrus vinaigrette, creating a more robust flavor profile.
- For the best texture contrast, ensure your salad greens are completely dry before assembling. Wet greens will repel the oil in the vinaigrette.
- The dijon mustard in the dressing is crucial not just for flavor, but as a stabilizing emulsifier that binds the citrus juices to the olive oil.
Storage
Refrigerator: 2 days — Store the vinaigrette, seeds, and roasted carrots separately. Slice avocado fresh right before serving as it will brown.
