Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
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.
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