ABC Kitchen’s Roasted Carrot and Avocado Salad (but easier)

Preheat the oven to 450 degrees F. On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes until tender, then let cool to room temperature. While the carrots are roasting, make the dressing. 

Dressing: In a glass jar with lid, combine 1 clove garlic, red wine vinegar, juice and zest from the other half of the orange and the full lemon, honey, olive oil, a large pinch of salt and pepper. Shake vigorously to combine. 

On a serving platter, spoon the roasted carrots into the center of the platter. Place handfuls of the mixed greens and avocado slices around the carrots, then evenly spoon the yogurt on top. Top with the sunflower and sesame seeds and drizzle with as much of the dressing as you’d like.