Roasted Carrot & Kale Salad

Massaged kale salad tossed with honey-roasted carrots, dried cranberries, pumpkin seeds, and a honey dijon dressing

Course Dinner, Lunch, Salad, Side Dish
Cuisine American
Keyword kale salad
Total Time 30 minutes
Servings 6
Author Savannah


  • 4 whole carrots
  • 2 tbsp olive oil
  • 1 tbsp honey
  • pinch of salt
  • 12 oz. chopped kale (about 10 cups)
  • 1/2 cup pepitas (pumpkin seeds without the shells)
  • 1/2 cup dried cranberries

for the vinaigrette

  • 1/4 cup olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • 1 tsp dijon mustard


  1. Preheat oven to 375. Peel carrots and slice into coins 1/4 inch thick. You can cut some of the coins from the wide end of the carrot into semi-circles to maintain a more uniform size.

  2. Toss carrots with 2 tbsp olive oil, 1 tbsp honey, and a pinch of salt. Line a baking sheet with parchment paper, and spread the carrots out across it. Bake for 20 to 25 minutes, stirring halfway through.

  3. Meanwhile, add the chopped kale to a large mixing bowl, removing tough stems as needed. Whisk together the ingredients for the vinaigrette, and pour about half of it over the kale. Massage the kale (knead it with your hands) until you can tell the fibers are starting to break down and it reaches your desired texture. This should take about 4 to 5 minutes.

  4. When the carrots are finished roasting (I sometimes like to turn on the broiler during the last minute or two to get some browning), toss them, along with the pepitas, cranberries, and remaining vinaigrette into the bowl and combine with the kale.