Roasted Carrot and Avocado Salad

Ingredients

• 1 bunch of carrots (a mix of colors is fun), peeled and cut lengthwise
• 1 avocado
• 2 lemons, halved
• 1 small orange or tangerine, halved
• 2 cloves garlic, minced
• ½ c. olive oil
• 4 Tbs. red wine vinegar
• salt to taste
• 1 small red onion, sliced
• a large handful of baby greens, arugula, and/or mixed interesting salad greens, washed, dried, and torn into bite-sized pieces if large
• a few sprigs fresh thyme
• 1 tsp, paprika
• 1 tsp. ground cumin
• ¼ c. mixed seeds (I used sunflower seeds, poppy seeds, sesame seeds, and pumpkin seeds)
• a dollop of thick Greek yogurt for serving

Instructions

1. Preheat oven to 425.
2. Place mixed seeds in a small skillet and toast over medium to low heat. Set aside to cool.
3. Place carrots in a large bowl. Add paprika, cumin, garlic, thyme sprigs, lemon, and orage halves. Drizzle with ¼ c. olive oil and red wine vinegar.
4. Toss well to coat, then season to taste with salt. Toss again and place in a single layer on a heavy baking sheet, and roast until carrots begin to caramelize but are still crunchy.
5. Remove from the oven and cool.
6. When lemons and oranges are cool enough to handle, squeeze the juice into a salad bowl or other large  mixing bowl and add the pan juices from the baking sheet.
7. Discard the squeezed citrus halves. Slowly drizzle remaining olive oil into the citrus juice mixture, whisking constantly until dressing is emulsified.
8. Slice avocado and drizzle with a little lemon juice to prevent browning. Set aside.
9. Add carrots, salad greens, and red onion to bowl with dressing, and toss well to coat.
10. Place on a serving platter or on individual plates and arrange avocado slices amongst carrots and greens. Sprinkle with toasted seeds and serve with a dollop of yogurt on the side.