Roasted Carrot and Avocado Salad

Ingredients

• 1 medium avocado 
• 18 oz baby carrots with tops, cut in half lengthwise
• 2  garlic clove minced
• 1 teaspoon ground cumin 
• 1 teaspoon kosher salt divided
• 1 teaspoon juice of lemon fresh
• 2  optional: lemon halved
• 2 tablespoons crema mexicana 
• 0.5 cup olive oil divided
• 1  cranberry-orange relish halved
• 1 teaspoon paprika 
• 1 tablespoon poppy seeds 
• 1 tablespoon pumpkin seeds 
• 0.5 small onion red thinly sliced
• 3 tablespoons red wine vinegar 
• 1 tablespoon sesame seed 
• 5 oz spring mix of spinach 
• 1 tablespoon sunflower seeds 
• 4  thyme sprigs fresh

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 42
2. Toss together first 7 ingredients in a 15- x 10-inch jelly-roll pan.
3. Drizzle with 2 Tbsp. olive oil, and sprinkle with 1/2 tsp. salt; toss to coat.
4. Bake 25 minutes or until lightly browned, stirring occasionally. Cool to room temperature (about 30 minutes).
5. Meanwhile, cook all seeds in a small skillet over medium-low heat, stirring constantly, 4 to 5 minutes or until toasted.
6. Remove from heat; cool completely (about 15 minutes).
7. Cut avocado into slices, and toss with lemon juice.
8. Squeeze juice from roasted lemon and orange halves into a large bowl; stir in vinegar and remaining 1/2 tsp. salt. Slowly whisk in remaining 6 Tbsp. olive oil until blended; reserve half of dressing. Toss carrots, salad greens, and red onion with remaining dressing in bowl. Arrange greens on a serving platter or individual plates; top with avocado.
9. Drizzle with crema; sprinkle with toasted seeds.
10. Serve with reserved dressing.
11. Brought to the table by Elizabeth Winslow, co-founder of Farmhouse Delivery.