Roasted Rainbow Carrot Salad (With Citrus Cumin Dressing)

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15 carrots (peeled, trimmed and thinly sliced)

1 avocado, cubed

1 shallot, minced

2 tangelo oranges

1 Meyer lemon

1/3 cup extra virgin olive oil

1/2 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt

Ground pepper

1. Preheat oven to 375F. Evenly divide sliced carrots between two lined (important!) baking sheets and place in oven for 15 minutes. Remove carrots and let cool on baking sheets. You’ll find them slightly rubbery. This is good. You don’t want a carrot chip salad, ya know?

2. Meanwhile, make the dressing. Place the minced shallots in a small bowl. Squeeze the juice from the oranges and lemon, being sure to catch any seeds. Whisk in extra virgin olive oil. Add cumin and add salt and pepper to taste.

3. To assemble the salad, add the carrots, cubed avocado to a medium bowl. Pour half of the dressing over top and gently toss. Add more and more dressing until it’s to the point of your liking. Divide salad between two plates and crumble goat cheese on top. BOOM! Eat the rainbow.



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