# What You Need:
→ Vegetables
01 - 1 lb peeled carrots, cut into 2-inch sticks
02 - 5 oz mixed salad greens (arugula, spinach, baby kale)
03 - 1 small red onion, thinly sliced
04 - 1/4 cup pomegranate seeds (optional)
→ Roasting
05 - 2 tbsp olive oil
06 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
→ Tahini-Lemon Drizzle
10 - 1/4 cup tahini
11 - 2 tbsp fresh lemon juice
12 - 1 tbsp maple syrup
13 - 1 small garlic clove, minced
14 - 2 to 3 tbsp water, as needed
15 - Salt, to taste
→ Garnish
16 - 2 tbsp toasted sunflower or pumpkin seeds
17 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the carrot sticks with olive oil, ground cumin, smoked paprika, sea salt, and black pepper in a large bowl. Spread evenly on the prepared baking sheet.
03 - Roast the carrots for 20 to 25 minutes, turning once midway, until tender and caramelized. Remove from the oven and allow to cool slightly.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add water while whisking until smooth and pourable.
05 - Arrange mixed greens on a serving platter or plates. Top with roasted carrots and sliced red onion. Drizzle the tahini-lemon sauce over the salad.
06 - Sprinkle pomegranate seeds, toasted seeds, and chopped parsley over the salad. Serve immediately.
