Warm Kale Salad

This is how I’ve been getting most of my veggies in: warm. This is my favorite recipe so far!
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In cooler weather, kale is plentiful and at its sweetest, which makes it a great time for a hearty salad loaded with veggies and other good stuff.
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Serves 1 

Salad ingredients:

2 tablespoons olive oil, divided
2 cups kale, thinly sliced into ribbons 
1/2 fennel bulb, cored and cut into thin strips
2 carrots, cut into 1/4” slices
1/4 cup yellow onion, diced
Orange Rosemary Dressing Ingredients:
2 tablespoons fresh orange juice
1 tablespoon olive oil
1 teaspoon fresh rosemary, finely minced
1/2 teaspoon Dijon mustard
1 clove garlic, minced
Sea salt and freshly ground black pepper

Instructions:
1. Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly oil. Toss the fennel, carrot slices, and diced onion with 1 tablespoon olive oil and salt + pepper. Place on the prepared baking sheet. Roast for 20–25 minutes, or until tender.
2. Add kale ribbons to a separate pan with 1 tablespoon of olive oil and place in the oven for 5-6 minutes.

3. While veggies are roasting, combine ingredients for the dressing in a jar or small bowl and shake or whisk until thoroughly combined. Set aside until ready to serve.

4. Removing both pans from the oven, add the kale ribbons and other vegetables into a bowl.
5. Pour the dressing over the top and serve immediately.