Kale, Cranberry and Root Vegetable Salad

Place a large rimmed baking sheet in oven and preheat to 425°. Meanwhile, in a very large bowl combine beets, carrots, 2 tablespoons of olive oil, salt and pepper. Carefully add carrots and beets to hot pan in a single layer; set bowl aside. Roast for 10 minutes. Add shallots and cranberries to pan, stirring to coat. Roast for 20 to 25 minutes more or until vegetables are just tender, stirring once.

Meanwhile, place kale in the bowl. Add remaining 1 tablespoon oil. Massage the kale with your hands until bright green and tender, about 2 to 5 minutes. In a small bowl, combine raisins, lemon juice, mustard, garlic and ginger.

When vegetables are done, remove pan from oven, add raisin mixture and stir to coat. Cool for 5 minutes. Add vegetable-raisin mixture to kale; toss to coat. Let stand for at least 30 minutes. Serve at room temperature, or cover and refrigerate for up to 4 hours, then bring to room temperature and stir before serving. To serve, transfer to a platter and top with pumpkin seeds.