Equipment
Ingredients
Spiced Carrots
- 500 g carrots, peeled and sliced on the bias into 1cm thick pieces
- 30 ml olive oil
- 3 g ground cumin
- 2 g smoked paprika
- 3 g kosher salt
Toasted Seeds
- 30 g pumpkin seeds, raw, hulled
- 30 g sunflower seeds, raw, hulled
Citrus Vinaigrette
- 60 ml extra virgin olive oil
- 45 ml orange juice, freshly squeezed
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 10 g maple syrup
- 2 g kosher salt
- 1 g black pepper, freshly ground
Salad Base
- 150 g mixed baby greens, washed and dried
- 2 avocados, ripe, pitted and sliced
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit.
In a mixing bowl, combine the sliced carrots with olive oil, ground cumin, smoked paprika, and kosher salt. Mix until the carrots are evenly coated.
Spread the seasoned carrots in a single layer on a sheet pan. Roast in the preheated oven for 20 to 25 minutes, or until tender and lightly caramelized at the edges. Allow to cool slightly.
While the carrots roast, place a small skillet over medium heat. Add the pumpkin and sunflower seeds and toast them, stirring frequently, until they become fragrant and begin to pop, about 4 to 5 minutes. Transfer to a cool plate.
In a small mixing bowl, whisk together the extra virgin olive oil, orange juice, lemon juice, Dijon mustard, maple syrup, salt, and black pepper until fully emulsified.
In a large serving bowl, place the mixed baby greens. Top with the warm roasted carrots and sliced avocados.
Drizzle the citrus vinaigrette over the salad and gently fold to combine. Garnish with the toasted seeds immediately before serving to maintain their crunch.
Chef's Notes
- Toasting the seeds is a crucial step that releases their essential oils and provides a deep, nutty flavor that raw seeds lack.
- If preparing ahead of time, keep the vinaigrette, seeds, and roasted carrots separate from the greens and avocado. Dress and assemble only at the final moment to prevent wilting.
- For extra richness, allow the roasted carrots to marinate in a spoonful of the vinaigrette while they are still warm; they will absorb the dressing more effectively than when cold.
Storage
Refrigerator: 3 days — Store dressing and roasted components separately. Do not store with cut avocado or dressed greens.
