Roasted Carrot and Avocado Salad with Citrus Crème Fraîche Dressing
Dana Treat Original
Serves 3-4

I made this salad again with arugula instead of spinach which I liked better.  Still, I think it would be best with neither.

6 large carrots, peeled, cut into coins on the diagonal
2 tbsp. olive oil
Kosher or sea salt and freshly ground black pepper
1 large avocado, cut into 1-inch chunks
1 large pink grapefruit
2 tangerines (or Blood Oranges if you can find them)
1 heaping tbsp. crème fraîche
3 tbsp. Nettletown Seeds (recipe follows)
2 handful greens (optional)

Preheat the oven to 400ºF.  Place the carrots on a baking sheet.  Drizzle with the olive oil, a large pinch of salt, and a few grinds of pepper.  Roast in the middle of the oven until the carrots are brown in spots and completely tender, about 15 to 18 minutes.  Remove and allow to cool.

Using a small serrated knife (a tomato knife is perfect for this), cut the peel off the grapefruit.  Using the same knife, cut in between the membranes to release the fruit into a bowl.  Squeeze the juice from the membranes into a separate bowl and reserve.  Cut the peel from the tangerines and then slice them into ½-inch thick slices.  Cut the slices in half and put in the same bowl as the grapefruit pieces.

Place the crème fraîche in a small bowl and add about 2 tablespoons of the grapefruit juice.  Add a pinch of salt and a few grinds of pepper.  Whisk well to combine.  This will be your dressing.

Cut the avocado into chunks and place in a salad bowl.  Add the citrus and the carrots.  Also add the greens if using.  Pour in the dressing and toss to coat gently.  Garnish with a healthy sprinkling of the seeds.

Nettletown Seeds
Makes about ¾ cup

3 tbs sunflower seeds
3 tbs pumpkin seeds
2 tbs sesame seeds
1 tbs flax seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp salt