Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Makes 4 servings

In this salad, char, spice, and creaminess meld. The key to roasting veggies is to use similarly sized pieces. Spread them evenly on a baking sheet, and roast in a very hot oven until just tender.

How to Make It

Step 1

Preheat oven to 500°. Toss carrots with sorghum and 2 Tbsp. olive oil. Sprinkle with kosher salt and next 3 ingredients; toss to coat. Place carrots in a lightly greased jelly-roll pan. Bake 15 to 20 minutes or until tender, stirring halfway through.

Step 2

Stir together shallot and vinegar. Add salt and pepper to taste. Stir in remaining 2 Tbsp. olive oil; stir in feta.

Step 3

Arrange carrots and avocado on a serving platter. Drizzle with vinaigrette. Sprinkle with cilantro and pepitas.

Ratings & Reviews

KLWeitz's Review

March 04, 2013
While it was a little difficult to find the carrots, the flavor was worth it. This make a lot so you may want to half the recipe if you are serving it as a side dish. We made it along side the Beef Short Ribs (southern living Jan 2012) and it was a nice compliment