For the Pine Nuts:
Turn the heat to medium-low under a small skillet or frying pan. Add the pine nuts and roast for 3-5 minutes until they turn golden brown. Shake the pan occasionally and watch as they can burn quickly. When golden brown, turn off the heat and set aside.
For the salad:
Grate the carrots either by hand or in the food processor. Add the blueberries, oil and lemon juice. Mix.
Put some of the salad greens on a plate. Cover with the carrot/blueberry mixture and top with pine nuts.