Roasted Sweet Potato Carrot Salad with Blood Orange Vinaigrette

large sweet potato, peeled and cut into ¾- to 1-inch cubes

olive oil

Coarse salt and freshly ground black pepper

small-medium or 2-3 large carrots, peeled and cut into ¾-inch chunks

shelled and peeled pistachios, coarsely chopped

coarsely crumbled feta cheese

pear, thinly sliced

finely minced shallot

white wine vinegar

blood orange zest

blood orange juice

olive oil

Coarse salt