A hearty vegan salad featuring roasted pumpkin, lentils, kale, and a spicy tahini dressing.
Preheat the oven to 190°C (375°F). Slice the pumpkin and place it on a baking sheet lined with parchment paper.
Make sure to cut the pumpkin into even slices for uniform cooking.
Toss the pumpkin with olive oil, cumin, pepper, and salt, ensuring it is evenly coated.
Use fresh spices for a more vibrant flavor.
Bake the pumpkin for 30-35 minutes until it is soft and golden brown.
Check for doneness by piercing with a fork.
Meanwhile, cook the lentils in salted water if they are not already cooked.
Rinse the lentils before cooking to remove any debris.
Prepare the dressing by mixing tahini, apple cider vinegar, olive oil, ginger, garlic, maple syrup, salt, and pepper in a bowl.
Adjust the consistency of the dressing with water if it's too thick.
Arrange the kale on a large platter and place the warm pumpkin slices on top to slightly wilt the kale.
Massage the kale with a little olive oil for extra tenderness.
Drizzle the lentils and dressing over the salad and garnish with pomegranate seeds.
Use fresh pomegranate seeds for the best flavor.
Serve the salad warm and enjoy.
This salad is best enjoyed fresh but can be stored for later.
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