Roasted Roots Salads

Preheat the oven to 425°F. Make a small tear in the top of the brown rice bag and microwave for 1 minute. Alternatively you can add the brown rice and 2 tbsp water to a small saucepan and cook over low heat, stirring occasionally, until hot, about 3 to 4 minutes.

Peel and slice the parsnips and carrots. Transfer to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast vegetables until tender and browned in places, about 12 to 14 minutes.

In a small 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 3 to 5 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.

Divide the salad between large bowls and top with sliced radishes and spicy pumpkin seeds. Crumble Scallion Cashew Cheese on top. Dig in!