Preheat oven to 425°F.
Toss carrots, olive oil, a big pinch of salt and pepper on a large rimmed baking sheet. Use a grater to zest the entire lemon onto a cutting board, then cut the lemon into wedges and distribute it between the carrots. Make sure no carrots are touching. Roast for 20 to 25 minutes, until tender and golden-brown. Squeeze the roasted lemon juice over the carrots and toss to combine.
Meanwhile, remove the ribs from the kale, gather the leaves in a stack and roll them as tightly as you can. Slice as thinly as possible into skinny little ribbons (this is called a chiffonade!) and toss the ribbons into a large bowl with a big pinch of kosher salt. Use your hands to crunch (“massage”) the kale for 10 to 15 seconds or until it breaks down and feels tender and slightly damp in your hands.
Chop up the parsley and mix it together with the lemon zest (right on the cutting board - no extra bowl needed) along with a little pinch of salt. Set aside.
To make the dressing: whisk all ingredients together in a large bowl.
Toss about half of the dressing into the kale, taste, and decide if you want to add more. Toss in the almonds, feta, and raisins.
Divide the kale mixture between two plates, then top with the roasted carrots. Garnish with the parsley-zest mixture.
