Name: Roasted Carrot and Kale Salad with Citrus Vinaigrette
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Modern American
Ingredients: 450g (1 lb) carrots, medium-sized; 2 tablespoons (30ml) extra-virgin olive oil, divided (for carrots); 1/2 teaspoon (3g) Diamond Crystal kosher salt, divided (for carrots); 1/4 teaspoon (0.5g) freshly ground black pepper, divided (for carrots); 250g (9 oz) Tuscan (Lacinato) kale, or curly kale; 1 teaspoon (5ml) extra-virgin olive oil (for kale massage); 1/4 teaspoon (1.5g) Diamond Crystal kosher salt (for kale massage); 1 medium orange, preferably Navel or Cara Cara; 1/4 cup (60ml) fresh extra-virgin olive oil (for vinaigrette); 2 tablespoons (30ml) fresh lemon juice, about 1 lemon; 2 tablespoons (30ml) fresh orange juice, about 1/2 orange; 1 teaspoon Dijon mustard; 1 teaspoon (5ml) honey or maple syrup (optional, for balance); 1/4 teaspoon (1.5g) Diamond Crystal kosher salt (for vinaigrette); Pinch of freshly ground black pepper (for vinaigrette); 2 tablespoons (15g) raw pumpkin seeds (pepitas)

Magic Sous

Roasted Carrot and Kale Salad with Citrus Vinaigrette — Magic Sous