Ingredients
Scale
3 Tbsp sunflower seeds
1/3 cup shelled pistachios
1 lb carrots, peeled
2 cups salad greens (use whatever is fresh and tender – lettuce, baby kale or spinach, arugula)
1 large navel orange
1 lemon
1/3 cup extra virgin olive oil, plus 2 Tbsp more
2 Tbsp apple cider vinegar
2 tsp smoked paprika
4 oz goat cheese
Kosher salt
Fresh ground black pepper
Instructions
- Preheat oven, high broil.
- In dry skillet over medium low heat, toast the sunflower seeds until they just begin to turn golden brown and smell fragrant – three to four minutes. Take toasted sunflower seeds off heat and set aside. Toast the pistachios in the same manner, for about six minutes. Place pistachios on a cutting board to cool. Chop coarsely and place in a bowl with the sunflower seeds, adding a pinch of salt.
- Slice any carrots larger than ¾ inch in diameter in half lengthwise. The smaller carrots can be roasted whole. Cut lemon and orange in half. Place carrots on a foil lined baking sheet. Drizzle olive oil over carrots, sprinkle generously with salt, pepper, and paprika. Stir to coat carrots. Place lemon and orange on pan, cut side up.
- Place pan under broiler for about 10 minutes, stirring carrots halfway through. Carrots should be fork tender and charred in spots. Remove pan from oven to cool.
- When citrus is cool enough to touch, squeeze lemon and orange to extract ½ cup of juice. Add cider vinegar, a pinch of salt and pepper. Whisk in 1/3 cup of olive oil to make citrus vinaigrette.
- Divide greens on to plates. Top with roasted carrots, toasted nuts, and goat cheese. Drizzle with citrus vinaigrette.