Roasted Pumpkin Salad with Lentils, Kale, and Tahini Dressing

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.
400 grams (14 oz) pumpkin, 1 teaspoon olive oil, ½ teaspoon cumin, ½ teaspoon pepper, ½ teaspoon sea salt
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 (2 cups) 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 (¼ cup) runny tahini, 3 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 teaspoon ginger, 1 clove garlic, ½ teaspoon maple syrup or honey, ½ teaspoon sea salt, ½ 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.
½ pomegranate