Roasted Carrot Salad

Ingredients:

• 12 ounces small carrots
• 1 teaspoon ground cumin
• 4 Tablespoons olive oil
• 1 1/2 Tablespoons whole grain mustard
• 2 teaspoons rice vinegar
• 1/3 cup orange juice
• 1/4 teaspoon ground pepper
• 1/2 cup crumbled feta cheese
• 8 cups packed lacinato kale 
• 3 Tablespoons roasted salted pepitas

Instructions:

1. Preheat the oven to 425F. Peel and trim the carrots, cut them in half lengthwise, then cut diagonally into 1 1/2 inch pieces. On a large rimmed baking sheet, toss the carrots with 1 Tablespoon of oil and 1 teaspoon cumin.
2. Roast the carrots until they become tender and caramelized, about 20-25 minutes. Let them cool for at least 5 minutes.
3. Transfer ¼ cup of the roasted carrots to a blender; add ⅓ cup orange juice, 1½ tablespoons mustard, 2 teaspoons vinegar, ¼ teaspoon pepper and the remaining 3 tablespoons oil. Process until smooth, about 30 seconds. Pour the dressing into a large serving bowl; add 8 cups kale.
4. Using clean hands, firmly massage the greens until softened and reduced in volume, about 1 minute. Add the carrots and gently toss to combine. Top with ½ cup feta and 3 tablespoons pepitas. 
5. Serve and enjoy!

Nutrition Information:

Serving Size: 1 1/2 cups

Calories: 266

Fat: 21 g

Carbohydrates: 15 g

Fiber: 4 g

Sodium: 322 mg

Sugar: 7 g

Protein: 7 g