Roasted Carrot Salad

Preheat oven to 425°F. Peel and trim 12 ounces carrots. Cut them in half lengthwise if they are more than ¾-inch thick; otherwise, leave whole. Cut the carrots diagonally into 1½-inch pieces.On a large rimmed baking sheet, toss the carrots with 1 tablespoon oil and 1 teaspoon cumin; spread in an even layer. Roast until tender and caramelized in spots, 20 to 25 minutes. Let cool for 5 minutes.

Transfer ¼ cup of the roasted carrots to a blender; add ⅓ cup orange juice, 1½ tablespoons mustard, 2 teaspoons vinegar, ¼ teaspoon pepper and the remaining 3 tablespoons oil. Process until smooth, about 30 seconds. Pour the dressing into a large serving bowl; add 8 cups kale. Using clean hands, firmly massage the greens until softened and reduced in volume, about 1 minute. Add the carrots and gently toss to combine. Top with ½ cup feta and 3 tablespoons pepitas.