roasted carrot salad

ingredients

4 servings

1 package organicgirl© baby spring mix ^♥
1/4 cup organicgirl© lemon caesar dressing
1 bunch slender carrots with green tops, tops removed, well-scrubbed
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 medium avocado, pitted and diced
1/4 cup roasted sunflower seeds
2 tablespoons sesame seeds

substitutions

^♥ substitute with spring mix plus

directions

1. preheat oven to 375°F. slice tops off carrots (keep reading to the end for a BONUS carrot top recipe!).

2. on a large baking sheet toss carrots with oil, honey, salt, and pepper. roast, flipping occasionally, until tender and browned, about 30 minutes. let cool slightly.

3. place greens on a large platter. top with roasted carrots, avocado, sunflower seeds, sesame seeds, and CARROT TOP PESTO!

4. to make pesto: chop washed and dried carrot tops in a food processor.

5. add pine nuts, garlic, parmesan and a squeeze of lemon.

6. process a little while longer and add olive oil. voilà! keep in a sealed container in the fridge for 4-5 days (if it even lasts that long!).