Citrus Roasted Carrot Salad with Avocado Spicy Greens and Toasted Pine Nuts

Ingredients

1 orange, halved

1 lemon, halved

3 garlic cloves

1-teaspoon cumin seeds

1 teaspoon red chili flakes

1 tablespoon red wine vinegar

4 tablespoons olive oil

1 pound medium sized carrots, peeled

1 avocado, sliced

2 cups of spicy greens like arugula

¼ cup pine nuts or any type of nut or seed you would prefer

Salt and pepper

Directions

Preheat oven to 400 degrees Fahrenheit.
In a small food processor, pulse garlic, cumin, thyme, chili flakes, 1 ½ teaspoons salt and ¾ teaspoons black pepper. Then add vinegar and oil and mix until combined.
Put carrots on a rimmed baking sheet. Pour spice mixture on top. Place lemon and orange cut side down on top of carrots. Roast carrots until they are tender, about 45 minutes.
Pull out of oven and arrange carrots on a platter or divide on to serving plates. Carefully squeeze roasted lemon and orange wedge into a measuring cup. (This should yield ½ cup of juice.)
Whisk in remaining 2 tablespoons of olive oil. Season with salt and pepper.
Drizzle some of the sauce on top of carrots.
In a medium bowl place the arugula. Season with a touch of salt and pepper and drizzle one or two tablespoons of dressing on top. Mix gently.
Place arugula on top of carrots, and carefully tuck avocado slices in salad.
Sprinkle with toasted pine nuts. Serve.

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