Kale Salad

Ingredients:

1. 5 whole carrots, peeled
2. ? to ½ cup water
3. 3/4 cup from Olives & Grapes Arbosana or Cobracosa 100% Pure Extra Virgin Olive Oil
4. 2 tablespoons from Olives & Grapes Pomegranate Quince white balsamic vinegar
5. 2 teaspoons minced fresh ginger
6. ¼ teaspoon sea salt, plus more for sprinkling Salad
7. 1 cup of roasted chickpeas
8. 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
9. 1 teaspoon fresh lemon juice
10. 1 avocado, cubed
11. Sea salt and freshly ground black pepper
12. Optional: 2 tablespoons dried cranberries

Directions:

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Place the carrots on one of the baking sheets. Drizzle about 2 teaspoons olive oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until soft. Chop or slice the roasted carrots.
3. Transfer about 3/4 cup of chopped carrots to a blender and add the water, 1 tablespoon olive oil, honey ginger white balsamic, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
4. On the second baking sheet, prepare the roasted chickpeas following this recipe: https://www.shopfromolivesandgrapes.com/roasted-chick-pea-with-18-spice-chicken-rub/
5. Place the kale leaves in a large bowl and add the lemon juice, 1 teaspoon olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
6. Top with the remaining roasted carrot, half of the cubed avocado, cranberries, roasted chickpeas, a few more pinches of salt, and a few grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing.
7. Season to taste and serve.