Carrot and Fennel Salad

This comes from Allison Roman's first book, and I was inspired to make it by the the Food 52 Cookbook Facebook group.  So much material there!

1 large fennel bulb, halved lengthwise
1 bunch smallish carrots (preferably with their tops)
1 bunch scallions, halved crosswise
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice, plus more as needed
1 cup cilantro, tender stems and leaves
3 ounces feta cheese, sliced into ⅛-inch-thick slabs (if it crumbles a bit, that’s fine)
¼ cup pistachios, toasted and chopped (see page 50 for more on toasting nuts)

Preheat the oven to 425°F.
Slice half the fennel into ½-inch-thick wedges and place them on a rimmed baking sheet.
If your carrots have tops, remove and set them aside. Scrub the carrots (no need to peel) and place half of them on the baking sheet with the fennel. Add half the scallions and toss with 3 tablespoons of the olive oil. Season with salt and pepper, and roast, tossing occasionally, until the carrots and fennel are browned and the scallions begin to char, 20 to 25 minutes. Remove them from the oven and let cool to room temperature.
Meanwhile, thinly slice the remaining carrots and fennel lengthwise and place them in a large bowl. Thinly slice the remaining scallions on a strong bias and add to the bowl with the vegetables.
Once the roasted vegetables have cooled, add them to the bowl of raw vegetables. Toss with the lemon juice, cilantro, and some chopped carrot tops, if you’ve got ’em (if not, use more cilantro, parsley, dill, or mint—whatever you have). Season with salt, pepper, and more lemon juice, if you like.
Drizzle with the remaining 2 tablespoons olive oil and top with the feta and pistachios.