
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
- Preheat oven to 425.
- 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)
- Spread out evenly on a baking sheet lined with parchment paper and bake until they are brown and crispy. About 40 minutes.
- 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.
- 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.
- Serve the salad by topping kale with roasted veggies, avocado, sunflower seeds and a little more pesto on top of all that.