Capay Farms Fall Greens Salad with Pomegranate Seeds and Lemon Dijon Vinaigrette

Ingredients:

1 pound Kaleidoscope Carrots*, peeled and cut into 1/2-inch cubes * Kaleidoscope Carrots are available at the supermarket or farmer’s market.
1 large bunch Dinosaur Kale, ribs removed and cut into 1/2-inch strips
4 cups arugula, washed and drained
1 small head escarole, washed and cut into 1/2-inch strips
1/2 cup pumpkin seeds, toasted
1/2 cup pomegranate seeds
1/2 cup grated Asiago Cheese
1 1/4 cup extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
2 tablespoons Dijon Mustard
2 teaspoons light, agave syrup
Kosher salt and fresh ground pepper

Preheat oven to 375 degrees. Toss carrots with 1/4 cup olive oil and season with kosher salt and fresh ground pepper, then spread evenly in a roasting pan. Roast in oven until well browned and tender, about 20 minutes. Remove from oven and cool to room temperature.
Toss carrots with 1/4 cup olive oil and season with kosher salt and fresh ground pepper, then spread evenly in a roasting pan. Roast in oven until well browned and tender, about 20 minutes. Remove from oven and cool to room temperature.
Place kale, arugula and escarole in a salad bowl and season with kosher salt and fresh ground pepper. Set aside.
In a separate, non-reactive bowl, whisk remaining olive oil with Asiago, lemon juice, mustard and agave syrup until smooth.