Roasted Carrot And Avocado Salad

• 3 (6-oz.) packages microwave-in-bag baby rainbow carrots with tops, cut in half lengthwise
• 2 lemons, halved
• 1 orange, halved
• 2 garlic cloves, minced
• 4 fresh thyme sprigs
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 cup olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 tablespoon sunflower seeds
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon pumpkin seeds
• 1 medium avocado
• 1 teaspoon fresh lemon juice
• 3 tablespoons red wine vinegar
• 1 (5-oz.) package spring greens mix
• 1/2 small red onion, thinly sliced
• 2 tablespoons Mexican crema

1. Preheat oven to 425u0b0. Toss together first 7 ingredients in a 15- x 10-inch jelly-roll pan. Drizzle with 2 Tbsp. olive oil, and sprinkle with 1/2 tsp. salt; toss to coat. Bake 25 minutes or until lightly browned, stirring occasionally. Cool to room temperature (about 30 minutes).
2. Meanwhile, cook all seeds in a small skillet over medium-low heat, stirring constantly, 4 to 5 minutes or until toasted. Remove from heat; cool completely (about 15 minutes).
3. Cut avocado into slices, and toss with lemon juice.
4. 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. Drizzle with crema; sprinkle with toasted seeds. Serve with reserved dressing.
5. Brought to the table by Elizabeth Winslow, co-founder of Farmhouse Delivery.

microwave, lemons, orange, garlic, thyme, ground cumin, paprika, olive oil, kosher salt, sunflower seeds, sesame seeds, poppy seeds, pumpkin seeds, avocado, lemon juice, red wine vinegar, spring greens mix, red onion, crema

Taken from www.myrecipes.com/recipe/roasted-carrot-avocado-salad (may not work)