Preheat your oven to 425°F (220°C) and prepare your baking pan with greased parchment paper.

Combine sliced kohlrabi with olive oil, salt, and pepper in a bowl, then spread onto the baking pan and roast for 20-25 minutes.

Toast the pepitas in a hot skillet for 3-5 minutes until golden and fragrant, then set aside to cool.

Whisk together lemon juice, honey, Dijon mustard, and remaining olive oil in a large mixing bowl; season with salt and pepper.

Slice carrots into thin ribbons and gather them to join the salad.

Once kohlrabi has cooled, add it to the dressing bowl along with carrot ribbons and mixed greens; toss gently.

Garnish with toasted pepitas, parsley, and mint before serving.