Roasted Pumpkin Salad with Lentils, Kale, and Tahini Dressing
This easy vegan roasted pumpkin salad is filled out with textural 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 salted water (if they're not already cooked).
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).
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).
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.
* Cook the lentils in salted water while the pumpkin is in the oven if you don't have any already cooked.