# What You Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 small sweet potato, peeled and cubed
04 - 1 small beet, peeled and cut into wedges
05 - 2 tablespoons olive oil
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon dried thyme
→ Greens
09 - 4 cups curly kale, stemmed and torn
10 - 1 tablespoon olive oil
11 - 1 pinch salt
→ Warm Dressing
12 - 3 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey or maple syrup
16 - 1 small shallot, minced
17 - Salt and pepper to taste
→ Toppings
18 - 1/4 cup toasted pumpkin seeds
19 - 1/4 cup crumbled feta cheese
# Step-by-Step:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, and beet with 2 tablespoons olive oil, kosher salt, black pepper, and dried thyme. Toss until evenly coated.
03 - Spread seasoned vegetables evenly on the prepared baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until tender and caramelized.
04 - While vegetables roast, place kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with hands until kale softens slightly. Set aside.
05 - Heat 3 tablespoons olive oil in a small skillet over medium heat. Add minced shallot and sauté for 2 minutes until fragrant. Stir in apple cider vinegar, Dijon mustard, and honey or maple syrup. Whisk until thoroughly combined and season with salt and pepper. Keep warm.
06 - Divide massaged kale evenly among four serving bowls. Top each portion with roasted root vegetables.
07 - Drizzle each bowl with warm dressing. Garnish with toasted pumpkin seeds and crumbled feta cheese. Serve immediately.
