Citrus Roasted Carrot Salad

Directions

1. Combine sugar, corn syrup, and water in a medium saucepan over medium heat. Using a wooden spoon, stir to combine. Bring to a simmer, stirring frequently, until the sugar begins to caramelize. Remove from the heat, add butter, cinnamon, nutmeg, and a pinch of salt, and stir to combine. Once combined (and the butter has melted) add pepitas, and, again, stir to combine. Place mixture on a parchment line baking sheet spread out into an even layer, and set aside to harden at room temperature. Once hard, break into pieces.
2. Preheat oven to 425°,F. Place carrots on another baking sheet, drizzle with olive oil, and balsamic, and season with salt and pepper. Roast carrots for 10-12 minutes or until tender and slightly caramelized. Remove from the oven and set aside to cool slightly.
3. To serve, place salad greens on a plate or platter and top with carrots, brittle, and pomegranate. Drizzle the salad with any remaining pan drippings and olive oil, and balsamic to taste.