📖 Instructions

1. Preheat your oven to 375°F (190°C).
2. Wash and chop 2 large carrots into 1/2-inch thick slices. Toss them with 2 tablespoons olive oil, 1/2 teaspoon ground ginger, 1/4 teaspoon salt, and a pinch of black pepper on a baking sheet.
3. Roast the carrots for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove from oven and let cool completely. (Tip: If you're short on time, you can skip roasting and just use raw carrots, but roasted ones have a delicious depth of flavor!)
4. While the carrots roast, prepare the pita chips: Cut 2 pita breads into small triangles. Drizzle with 1 tablespoon olive oil, sprinkle with a pinch of salt, and toss to coat.
5. Spread the pita triangles in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside to cool completely (Don't let them burn!)
6. Meanwhile, in a large bowl, prepare the salad: Combine 4 cups of mixed greens (I love using a mix of romaine, butter lettuce, and spinach), 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
7. Add the cooled roasted carrots to the bowl with the greens. (Side note: My grandma always said the best salads are built from the bottom up!)
8. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon sumac (if you've never used sumac before, it's a Middle Eastern spice that's delightfully tart and adds a beautiful color!), 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Pour the dressing over the salad and toss gently to coat everything evenly. (Be gentle, we don't want to bruise the lettuce!)
10. Add the crispy pita chips right before serving, or store them separately to avoid sogginess. Sprinkle with a little extra sumac, if you want to make things extra fancy.
11. Taste and adjust seasoning as needed. Maybe you need a little more lemon zest or some fresh cracked pepper... it’s up to you!