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Color::#18-Dusty Rose

Kale Salad Ingredients Carrot Ginger Dressing (See notes) ¾ cup chopped carrots ⅓ to ½ cup water ¼ cup extra-virgin olive oil, plus more for drizzling 2 tablespoons rice vinegar 2 teaspoons minced fresh ginger ¼ teaspoon sea salt, plus more for sprinkling Salad 1 recipe Roasted Chickpeas 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces 1 teaspoon fresh lemon juice ½ teaspoon extra-virgin olive oil 1 small carrot, grated 1 small red beet, grated ½ watermelon radish, very thinly sliced 1 avocado, cubed 2 tablespoons dried cranberries ¼ cup pepitas, toasted 1 teaspoon sesame seeds Sea salt and freshly ground black pepper Instructions Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper

14 Occasion