Fresh kale, roasted carrots, cauliflower and onion, plus a tangy pumpkin vinaigrette give this fall harvest salad delicious flavor.
Add the vegetables to a sheet pan and toss them with an olive oil, maple syrup and spice mixture. Roast at 400°F for 20-25 minutes or until the carrots are tender.
Add the vinaigrette ingredients to a mason jar (or blender). Use an immersion blender to blend until creamy.
Massage the kale with olive oil to soften. Add the roasted and cooled veggies on top.
Add the goat cheese crumbles, grain-free granola (or toasted pecans) and drizzle with the pumpkin maple vinaigrette.