Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Make the Carrot-Top Green Goddess Dressing
Place avocado, mayonnaise, sour cream, shallot, garlic, carrot-top greens, chives and lemon juice in a blender and process until blended. Season to taste with salt and pepper. Transfer to a bowl, cover and refrigerate until ready to use.
Prepare the Pan-Roasted Carrots
In a skillet over medium heat, heat canola oil and butter until shimmering. With the back of your knife, crush the garlic clove and add to the pan. Stir in sugar and orange juice. Add thyme and carrots and cook until golden and tender, about 15 minutes, turning frequently. Remove from heat and discard thyme.
Prepare the Salt-Roasted Grapes
Meanwhile, toss grapes with grapeseed oil and salt and spread on the baking sheet. Roast grapes in oven until slightly wilted, about 5 minutes.
Assemble the Salad
Spread ½ cup (125 mL) Carrot-Top Green Goddess Dressing in centre of a serving platter and arrange carrots on top. Spoon grapes over carrots, and garnish with almonds and dill. Serve immediately.