Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds

Ingredients

• •¼ cup olive oil, divided
• •1 cup raw shelled pumpkin seeds
• •½ teaspoon ground cumin
• •¾ teaspoon kosher salt, plus more
• •3 tablespoons fresh lemon juice
• •1 teaspoon honey
• •¼ teaspoon freshly ground black pepper
• •2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
• •1 bunch bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
• •4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
• •½ cup chopped chives

Cooking Instructions

1. 1.

   Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.

   5 min

2. 2.

   Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.

   3 min

3. 3.

   Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.

   5 min

4. 4.

   Dressing can be made 5 days ahead. Chill in a resealable container.