Roasted Carrot & Feta Salad with Dill-Shallot Dressing

Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. Add the carrots to the sheet pan, then drizzle with 1 1/2 tbsp avocado oil and spices (salt, dried oregano, paprika, cumin) and toss to coat. Roast for 30-35 minutes, tossing halfway through. To make the dressing, add the red wine vinegar, shallot, and garlic to a food processor and process for 30 seconds. Add the honey, 1/2 tsp salt, and brown mustard and process for another 30 seconds. Slowly drizzle in 3/4 cup avocado oil as the processor is running until it is all incorporated. Add the 1/4 cup fresh dill and process again for 15 seconds. Once the carrots are roasted, add the arugula and red onions to the carrots and toss gently. Plate the carrots, then add the chopped avocado, pistachios, olives, 2 tbsp chopped fresh dill, and feta. Add dressing to taste and toss.