Roasted Roots Salads

Preheat the oven to 425°F. Add the brown rice, 4½ cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed and the grains are tender, about 30 to 35 minutes.

Peel and slice the parsnips and carrots. Transfer to a baking sheet and toss with 2 tbsp olive oil and a pinch of salt and pepper. Roast vegetables until tender and browned in places, about 15 to 18 minutes.

In a large skillet, combine the pumpkin seeds, agave, cinnamon, as much cayenne pepper as you’d like, ¼ tsp salt, and 1 tbsp olive oil. Toss to coat the seeds and place over medium heat. Cook, tossing frequently, until fragrant and toasted, about 5 to 7 minutes.

Supreme the orange by trimming both ends and cutting away the peel and pith. Working over a medium bowl, remove the flesh segments, then squeeze out the remaining juice into the bowl. Add the lime juice, 1 tbsp olive oil, and a pinch of salt and pepper. Mix well. Thinly slice the radishes.

Hand tear the artisan lettuce. In a large bowl, toss the brown rice, roasted root vegetables, orange vinaigrette, lettuce, and a pinch of salt and pepper.

Fluff the rice with a fork to allow it to cool for a moment, then add it to the salad. Divide the salad between large bowls and top with sliced radishes and spicy pumpkin seeds. Crumble Scallion Cashew Cheese on top. Dig in!