2 bunches rainbow baby carrots, peeled
½ tsp. smoked paprika
½ tsp. cumin
½ tsp. garlic powder
1/3 C + 1 Tbsp. olive oil, divided
1 clove garlic
1 C mustard greens, stalk removed and leaves coarsely chopped
¼ C parsley, coarsely chopped
½ C chopped, toasted walnuts, divided in half
1 tsp. lemon zest
2 Tbsp. lemon juice
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