White Bean & Roasted Carrot Kale Salad

1. Preheat oven to 425°F (220°C). 
2. Prepare the carrots: Toss the tri-color carrots with olive oil and honey. Roast in the preheated oven for 30 minutes until tender and slightly caramelized.
3. Prepare the vinaigrette: In a small bowl, combine approximately 1 scoop of Dijon mustard (about 1 tablespoon) with 2 tablespoons of balsamic vinegar, dried oregano, and Aleppo pepper. Whisk to combine.
4. Assemble the salad: Massage the kale (to tenderize it). In a large bowl, combine the massaged kale, roasted carrots, cassoulet beans, sliced red onion, almond milk ricotta, and pumpkin seeds.
5. Dress the salad: Pour the balsamic vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated. Serve immediately.