I would say by now, the salads that are instinctive for me to make all have a very similar feel – the use of citrus appears almost always, and some sort of raw root vegetable often comes along for the ride. Topped with a finishing herb, toasted nut, and the simplest of dressings, they are usually just variations of each other. It is the constant success of the marriage of these flavours that keep myself, my friends and my family, constantly preparing it again and again. Come see for yourself!
Preheat oven to 325 degrees Fahrenheit.
Spread the hazelnuts or pumpkin seeds on a baking sheet lined with Gefen Parchment Paper. Lightly drizzle with oil (or spray with cooking spray) and sprinkle a small amount of cinnamon. Roast 17 minutes.