Spread the raw vegetables (not the kale) on a baking sheet (I love this half sheet set) in a single layer. Drizzle with 1-2 Tbsp of olive oil and use your hands to mix up the vegetables so that they’re all coated with oil. Season with salt and pepper.
Roast in the oven until they’re cooked through and charred, but not burned. This could be anywhere from 15 minutes to 45 minutes, depending on the vegetables you chose.
Meanwhile, place the kale in a large bowl and drizzle 1-2 teaspoons of olive oil over the leaves. Use your hands to massage the oil into the kale for 2-3 minutes. Set aside until the vegetables have finished roasting.
Make a batch of Sesame Ginger Dressing: Add ¼ cup almond butter, 3 Tbsp soy sauce, 2 Tbsp lime juice, 2 Tbsp sesame oil, 2 Tbsp maple syrup, 2 tsp granulated ginger, ¼ tsp red pepper flakes, and 1/8 tsp salt (optional), to a blender or food processor. Process for 30 seconds to one minute, until the sauce is smooth.
When the vegetables are roasted, add them to the kale. Just before serving, drizzle the dressing over and toss the salad.