Around here we like salads anytime of year but we love making winter salads that give our favorite summer salads a run for their money. The winter ingredients in Southern California that we like best are root vegetables, spicy greens, and loads of citrus and we love combining them in simple salads like this one.
scrubbed and tops trimmed
sliced paper thin
Heat oven to 400°F and arrange a rack in the middle. Place carrots on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil to coat, add the cumin seeds, thyme leaves, and some salt and pepper and toss to thoroughly coat. Roast until knife tender, about 20 to 30 minutes. Set carrots aside until cool enough to handle then slice any of the larger carrots in half lengthwise.
Use the quinoa as is or make it crunchy by doing the following: place a large nonstick frying pan or cast iron pan over medium-high heat and add the remaining oil. When the oil shimmers, add the quinoa and spread out so that it evenly covers the bottom of the pan. Cook, stirring occasionally, until it’s golden brown (about 15 minutes). Pull the quinoa off the burner or out of the oven just as it’s golden brown then let it cool in the pan.
Place a handful of greens on two plates, top with the roasted carrots, radishes, avocado and sprinkle with the toasted quinoa and seeds. Squeeze orange over the top, add a pinch of flaky sea salt and serve.
Food styling and photography by Aida Mollenkamp