A Feel-Good Fall Salad From Mandy's

Ingredients

• 1 pound rainbow carrots, halved lengthwise and cut into 1-inch pieces
• 2 Tbsp olive oil
• ¾ tsp fennel seeds
• ½ tsp salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup firmly packed brown sugar
• ¼ tsp ground cinnamon
• ⅛ tsp salt
• 1½ cups pecan halves
• ¼ cup apple cider vinegar
• ¾ cup pomegranate juice
• ⅓ cup granulated sugar
• 1 Tbsp lemon juice
• 1 Tbsp Dijon mustard
• ½ cup olive oil
• ½ tsp freshly ground black pepper
• 3 cups mesclun greens
• 1 cup arugula
• ¼ cup cubed cooked beets
• ¼ cup crumbled goat cheese
• ¼ cup Fennel-Roasted Carrots
• ¼ cup diced pear
• 2 Tbsp Candied Pecans
• 2 Tbsp torn mint leaves
• ⅓ cup Pomegranate Dressing