ROASTED CARROT SALAD WITH PISTACHIO-PARMESAN CRUNCH & TANGY LEMON-HONEY DRESSING

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. 
2. Add the carrots to a bowl with 2 tbsp olive oil, 3/4 tsp salt, 1 tsp cumin, 1 tsp garlic powder, and 1/4 tsp pepper and toss. Spread them on the prepared baking sheet and bake for 30 minutes, tossing halfway. 
3. Make the dressing: Add 3 tbsp olive oil, 1/4 cup Greek yogurt, 1 tbsp honey, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1 grated garlic clove, 1/4 tsp salt, and pepper to taste to a jar and shake until smooth. 
4. Make the crunch: Add 1/4 cup ground pistachios, 1/4 cup shredded Parmesan cheese, 3 tbsp finely chopped parsley, zest of 1/2 lemon, a pinch of salt, and pepper to taste to a bowl and mix to combine. 
5. Allow the carrots to cool then add the arugula to the sheet pan and toss with the carrots. 
6. Plate the carrots. Top with the crunch and dress. Toss and enjoy.