This isn’t any basic carrot salad.

An unexpected but pleasing orange aroma invigorates the palate even before you eat your first bite.

Baby carrots are caramelized on the edges and cooked until perfectly tender.

Southern Living Roasted Carrot Salad on a platter ready to serve

Credit:Greg Dupree; Food Stylist: Julian Hensarling; Prop Stylist: Chelsey Finan

Earthy kale presents a great contrast to the sweetness from carrots and creaminess from goat cheese.

The sunflower seeds add hints of nuttiness every now and then.

Scrub and trim carrots, reserving 1/3 cup leaves from tops.

Cut carrots in half lengthwise.

Place carrots, cut sides down, on 2 large rimmed baking sheets.

Remove from oven, and let cool 5 minutes.

With blender running, gradually add remaining 2 tablespoons oil; process until combined, about 1 minute.

Stir together carrots and 2 tablespoons dressing in a bowl.

Place kale on a platter, and drizzle with remaining dressing.

Add dollops of goat cheese, and sprinkle with sunflower kernels.

Drizzle with more olive oil just before serving.