# What You'll 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 - ½ 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 - ¼ cup toasted pumpkin seeds (pepitas)
19 - ¼ cup crumbled feta cheese, optional for vegan variation
# How to Make It:
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, salt, pepper, and thyme. Toss until evenly coated. Spread vegetables in a single layer on the prepared baking sheet.
03 - Roast for 30 to 35 minutes, stirring halfway through cooking, until vegetables are tender with caramelized edges.
04 - While vegetables roast, massage 4 cups curly kale with 1 tablespoon olive oil and a pinch of salt until slightly softened. Set aside.
05 - Heat 3 tablespoons olive oil in a small skillet over medium heat. Add minced shallot and sauté for 2 minutes. Stir in apple cider vinegar, Dijon mustard, and honey or maple syrup. Whisk until combined and season with salt and pepper to taste. Keep warm until serving.
06 - Divide massaged kale evenly among four bowls. Top each portion with roasted root vegetables and drizzle with warm dressing.
07 - Top each bowl with ¼ cup toasted pumpkin seeds and 1 tablespoon crumbled feta cheese if desired. Serve immediately.
