A warm and hearty salad featuring roasted pumpkin, kale, lentils, and a flavorful tahini dressing.
Preheat the oven to 190°C (375°F).
Place the pumpkin slices on a parchment-lined baking sheet and coat with olive oil, cumin, pepper, and salt.
Roast the pumpkin in the oven for 30-35 minutes until tender and golden.
Cook the lentils in salted water if not already prepared.
Prepare the dressing by whisking together tahini, apple cider vinegar, olive oil, ginger, garlic, maple syrup, salt, and pepper.
Arrange the kale and lentils on a serving platter.
Top the kale and lentils with the roasted pumpkin slices.
Drizzle the dressing over the salad and garnish with pomegranate seeds.
Serve the salad warm and enjoy.
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