Floating Olive Branch
Citrus Roasted Carrot Salad with Pumpkin Seed Brittle


Pumpkin Seed Brittle:

1/2 cup granulated sugar 

1/4 cup corn syrup 

3 tablespoons water 

3 tablespoons unsalted butter 

1/4 teaspoon ground cinnamon 

pinch of ground nutmeg 

Pinch of Fleur de Sel 

1 cup pepitas 


1lb. carrots, peeled and cut in half (lengthwise) 

2 tablespoons Blood Orange Infused Olive Oil  

1 tablespoon Pink Grapefruit White Balsamic Vinegar 

1 teaspoon Fleur de Sel 

1/4 teaspoon cracked black pepper

3 cups salad greens 

2-3 tablespoons pomegranate 




Combine sugar, corn syrup and water in a medium saucepan over medium heat. Using a wooden spoon, stir to combine. Bring to a simmer, stirring frequently, until the sugar begins to caramelize. Remove from the heat, add butter, cinnamon, nutmeg and salt, stir to combine. Once combined (and butter has melted) add pepitas, and, again, stir to combine. Place mixture on a parchment line baking sheet, spread out into an even layer, and set aside to harden at room temperature. Once hard, break into pieces. 

Preheat oven to 425°F. Place carrots on another baking sheet, drizzle with olive oil, balsamic, and season with salt and pepper. Roast carrots for 10-12 minutes or until tender and slightly caramelized. Remove from the oven and set aside to cool slightly. 

To serve, place salad greens on a plate or platter and top with carrots, brittle and pomegranate. Drizzle the salad with any remaining pan drippings (or, a little extra EVOO and vinegar).