Food Kale, Cranberry and Root Vegetable Salad 4.0 (1) This festively red-and-green salad actually tastes better dressed hours ahead and served at room temperature, so it travels beautifully. Fresh cranberries and an assertive, gingery dressing balance rich meats and sides. And it's hearty enough to keep vegetarians at the table satisfied. Sold yet? By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 24, 2016 Print Share Hands On Time: 30 mins Total Time: 2 hrs Servings: 10 Yield: 10 1/2 cups Jump to Nutrition Facts Ingredients 3 medium beets, trimmed, peeled, quartered and sliced 1/4-inch thick 5 medium carrots, sliced 1/4-inch thick 3 tablespoons olive oil, divided ½ teaspoon sea salt ½ teaspoon cracked black pepper 4 medium shallots, peeled and quartered lengthwise ¾ cup fresh or frozen cranberries, coarsely chopped 1 8 ounce bunch kale, stems removed and leaves cut into 1/2-inch thick ribbons (6 cups) ⅓ cup golden raisins 2 tablespoons lemon juice 1 tablespoon honey mustard 2 cloves garlic, minced 1 teaspoon grated fresh ginger ¼ cup roasted, salted pumpkin seeds (pepitas) Directions 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. Print Nutrition Facts (per serving) 154 Calories 7g Fat 20g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 154 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 156mg 7% Total Carbohydrate 20g 7% Total Sugars 10g Protein 5g Vitamin C 56mg 280% Calcium 91mg 7% Iron 2mg 10% Potassium 555mg 12%