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