This vibrant, citrusy and hearty salad starts off with a flavor-packed vinaigrette brimming with fresh Cara Cara orange juice, toasted cumin and freshly ground ginger.

Preheat the oven to 425 degrees Fahrenheit. Place the orange slices on a baking sheet lined with parchment paper or a silpat. Bake for about 10-15 minutes, or until slightly caramelized.

To serve, divide the kale and quinoa sauté equally among 4 plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs.