Recipe: Roasted Carrot and Kale Salad with Maple Mustard Dressing

Ingredients:

• 4-5 medium-sized carrots, peeled and chopped

• 4-5 cups of kale leaves, chopped

• 1/4 cup of pumpkin seeds

• 2 tablespoons of olive oil

• Salt and pepper to taste

For the dressing:

• 2 tablespoons of dijon mustard

• 1 tablespoon of maple syrup

• 1 tablespoon of apple cider vinegar

• 1/4 cup of olive oil

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F.

2. In a large mixing bowl, toss the chopped carrots with 2 tablespoons of olive oil and a pinch of salt and pepper.

3. Spread the carrots on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.

4. While the carrots are roasting, prepare the dressing. In a small bowl, whisk together the dijon mustard, maple syrup, apple cider vinegar, 1/4 cup of olive oil, and a pinch of salt and pepper until well combined.

5. In a large mixing bowl, combine the chopped kale leaves and pumpkin seeds. Add the roasted carrots and toss everything together.

6. Drizzle the maple mustard dressing over the salad and toss to combine.

7. Serve and enjoy!

This delicious vegan salad is packed with nutrients and flavors that will keep you satisfied and energized. The roasted carrots add a touch of sweetness to the dish, while the kale leaves and pumpkin seeds provide a satisfying crunch. The maple mustard dressing ties everything together with a tangy, slightly sweet flavor that perfectly complements the other ingredients. Give it a try and enjoy the fruits of your urban farming labor!