Roasted Pumpkin Salad with Lentils, Kale, and Tahini Dressing
This easy vegan roasted pumpkin salad is filled out with toothsome lentils, kale, and a garlicky tahini dressing. A great weeknight meal or warm salad to have around the holidays, it's perfect throughout autumn and winter.
Preheat the oven to 190°C (375°F). Place the pumpkin onto a large, parchment paper lined baking sheet. Mix with the olive oil, cumin, pepper, and salt to coat.
Bake the pumpkin slices for 30-35 minutes, or until fork-soft and golden brown around the edges.
While the pumpkin is in the oven, cook the lentils in well seasoned water (if they're not already cooked).
300 grams cooked lentils*
Make the dressing. Add the tahini, vinegar, olive oil, ginger, garlic, maple syrup, salt, and pepper to a jar or container and whisk/shake until fully combined. Add a splash of water if necessary (see tips and notes in the post).
60 ml runny tahini, 3 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 teaspoon ginger, 1 clove garlic, 1/2 teaspoon maple syrup or honey, 1/2 teaspoon sea salt, 1/2 teaspoon pepper
When the pumpkin is ready, place the lentils and kale onto a large platter or plate. Top immediately with the roasted pumpkin (this will help to wilt the kale slightly).
1 bunch kale
Top with the tahini dressing, followed by the pomegranate seeds, and serve warm. Leftovers can be refrigerated for up to three days and are pretty good cold.
1/2 pomegranate
Notes
* Cook the lentils in salted water while the pumpkin is in the oven if you don't have any already cooked.