Cook the carrots, red pepper, and edamame in the olive oil in a skillet over medium heat. Sauté until cooked through and lightly roasted. Then remove from heat and let cool.
To make the vinaigrette, simply mix everything together until combined.
Finally, build your salad. Fill a bowl with the romaine lettuce, add the roasted veggies, top with the avocado, sprinkle with cashews and wonton strips, drizzle with the vinaigrette, and mix together.
