When the time comes and the seasons yield to the coolness of fall you’ll find the tenderest of leaves green and full ready for harvest. Kale is quintessential to every gardeners garden. Sometimes we go months without kale and then suddenly it’s all kale. As the winter wanes and lettuces are done we turn to kale salad to provide just that crunch in those cold winter months.

The key is to massage the kale so that the leaves become soft and tender. Here’s how to do it:

1. Remove the kale leaves from the stems and wash them well. Spread them on kitchen towels to dry, or quickly dry them in a salad spinner.
2. Tear the kale leaves into bite-sized pieces.
3. Place them in a large bowl and add fresh lemon juice, ½ teaspoon olive oil, and a few pinches of salt.
4. Use your hands to massage the lemon and oil into the leaves until they become soft and wilted and reduce in the bowl by about half.

That’s it! Add the root veggies, half the avocado, cranberries, pepitas, and more salt and pepper. Toss to combine.

Carrot Ginger Dressing

This carrot ginger dressing is creamy, vibrant, bright, and refreshing! We love to toss it with salads, drizzle it over grain bowls, or use it as a dipping sauce. It keeps well in an airtight container or Mason jar in the fridge for up to a week.

Ingredients

• 1½ cups chopped carrots, 1 large or 2 small carrots
• ⅔ to 1 cup water
• ½ cup extra-virgin olive oil, more for drizzling
• ¼ cup rice vinegar
• 1 tablespoon chopped fresh ginger
• ½ teaspoon sea salt

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until the carrots are soft.
• Transfer the cooked carrots to a blender and add ⅔ cup water, the olive oil, vinegar, ginger, and salt. Blend the dressing until smooth. If the dressing is too thick, add up to ⅓ cup more water and blend again.
• Chill the dressing in the fridge until ready to use.