Kale and Roasted Veggie Salad with Carrot Top Pesto Dressing

I am not a potatoes in my salad kind of girl. But I do love using what's fresh at the farmer's market. So when this Kale Salad recipe popped up in my Pinterest feed using all the ingredients that we just got in our Farmer's market basket - I thought i would give her a whirl. OMG it was surprisingly delicious. I altered a little per usual and based on what looked good at the market.  I have since made several other variations too. This is a great base for a salad idea. And do not skip the carrot top pesto - It gives it a fresh taste that you can't get from a regular pesto. 

Kale and Roasted Veggie Salad with Carrot Top Pesto Dressing

• One bunch Dino Kale -  Sliced Thin
• 4 tablespoons raw Sunflower Seeds
• 1 Avocado thinly sliced
• 1 Lb baby red potatoes or fingerling potatoes cut into THIN rounds (the thin makes them roast up nice and crispy)
• 3-4 Large Carrots cut into rounds (use a fancy variety if you can find them)
• 1 15 oz Can Chickpeas drained and rinsed
• 1 tablespoon Olive Oil
• salt and pepper to taste
• 1/2 tablespoon dried parsley
• 1/2 tablespoon dried basil
• 1 teaspoon granulated Garlic 
• 1 teaspoon fresh thyme leaves

Pesto:

• Tops of 1 Bunch Carrots
• 1/4 Cup Extra Virgin Olive Oil
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• 1 teaspoon grated lemon zest 
• Juice from 1 Lemon

1. Preheat oven to 425. 
2. In a big bowl toss the cut carrots and potatoes with chickpeas, olive oil, salt pepper parsley basil, granulated garlic and thyme. (save this bowl) 
3. Spread out evenly on a baking sheet lined with parchment paper and bake until they are brown and crispy. About 40 minutes.
4. Make the pesto by combining the ingredients in a food processor until smooth. You may have to add a little more lemon juice based on how many good carrot tops you have. 
5. In the same bowl you tossed the veggies in, toss in the thinly sliced kale. Use about half the pesto and toss the kale with it. 
6. Serve the salad by topping kale with roasted veggies, avocado, sunflower seeds and a little more pesto on top of all that.