FOR THE CARROTS
FOR THE SALAD
Preheat the oven to 400 F/200 C
Place the carrots on a baking sheet lined with parchment paper. Season with the spices and oil and toss to coat. Roast on the middle rack for 20-25 minutes till caramelized but still firm. Set aside.
Place the butter lettuce in a large bowl or on a flat platter. Top with edamame, radishes, nectarines, and red peppers. Scatter with the roasted carrots. Add the crumbled feta, avocado, and microgreens. Drizzle with good quality olive oil and balsamic vinegar and season with salt and pepper to taste.