Ingredients
- 3 Tbsp J. Olive Co. Herbs de Provence Olive Oil*
- 1 Tbsp J. Olive Co. Grapefruit Balsamic*
- 1 lb carrots, peeled and cut in half
- 1 cup pepitas (pumpkin seeds)
- 3 cups salad greens
- 3 tablespoons pomegranate seeds
- 2 Tbsp Honey
- ½ cup granulated sugar
- 3 tablespoons water
- 3 tablespoons unsalted butter
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg
- ¼ teaspoon cracked black pepper
- Coarse or flaky salt to taste
*Additional olive oil and balsamic may be used for drizzling over salad
Instructions
- In a medium saucepan, combine honey, sugar, and water. Bring to a simmer, stirring frequently with a wooden spoon until the sugar begins to caramelize. Remove from heat, adding pepitas, butter, cinnamon, nutmeg, and a pinch of salt.
- Place mixture on a parchment lined baking sheet and spread out into an even layer to harden at room temperature. Once hard, break into pieces.
- Preheat oven to 425. Place carrots on another baking sheet and drizzle with herbs de Provence Olive Oil, grapefruit balsamic, and season with salt and pepper. Roast for 10-12 minutes, or until tender and slightly caramelized.
- To serve, assemble greens on individual salad plates or a larger serving platter. Top with carrots, honey-pepita brittle, and pomegranate seeds. Drizzle the salad with any of the remaining pan drippings, plus additional olive oil and balsamic to taste.
Original recipe and image is from https://bit.ly/3uu6tvb