Heat the oil in a large pan over medium-high heat. Add the carrots and sauté until they begin to brown slightly, about 5 minutes.
Whisk together the apple cider vinegar, stock, mustard, and sea salt, and pour them into the pan with the carrots. Bring to a boil, and then reduce heat to a simmer. Let simmer until most of the liquid as been absorbed, about 10 minutes.
Remove the carrots from the liquid and allow to cool.
Make the Dressing
Mix all of the ingredients together in a high-speed blender or food processor until smooth and creamy.
Make the Salad
Place the kale in a large bowl and pour on about ¾ of the dressing. With clean hands, massage the dressing into the kale until it begins to soften. Don’t over massage the kale.
Drizzle on the rest of the dressing and top with the toasted pumpkin seeds and Walnut Parmesan.