Roasted Beet Kale Salad

-1 Preheat the oven to 375 F
-1 Dice the beets, sweet potato and the carrots and add them to a sheet pan. Drizzle with olive oil and mix them with the listed spices. Toss together to coat evenly. Bake for 35 minutes then remove from oven. Give the veggies a toss and bake for an additional 20 minutes.
-1 Prepare the balsamic dressing by whisking or blending the dressing ingredients together. 
-1 Add the finely chopped kale to a salad bowl and massage it with half of the dressing. I like using my hands for this step to help soften the kale.
-1 Cut up the avocado and add it to the kale along with the roasted veggies, nuts, seeds, and crumbled feta cheese 
-1 Pour the remaining dressing over the salad and mix everything together.  Adjust salt u0026 pepper if needed. I suggest adding the remaining dressing when serving the salad. 
-1 Keep leftovers refrigerated for up to 5 days.