Roasted pumkin, beets and red onions kale salad

Your table should always be colorful ! So when planning a single dish meal like a salad, I always ensure I combine ingredients to get a burst of colors and textures that will please our eyes even before we taste it :) Today I made this nice combo of roasted and fresh vegetables, combined with lentils, seeds and herbs, it was really delicious and you can do it even if you can not cook :) Recipe below if you want to try it. Don't hesitate to share your comments if you give it a go. Recipe:

1. 3 cups pumpkin cut in medium chunks (you can leave the skin if organic)

2. 2 cups beetroot cut in medium chunks

3. 3 red onions sliced in 6 parts

4.  1, 5 cup cooked puy lentils

5. 3 cups kale

6. pickled onions (optional but real nice twist)

7. a good handful coriander

8. vegetarian: crumbled blue cheese / vegan: marinated crumbled tofu or vegan cheese

9. roasted pepitas Coat your pumpkins, beetroots, red onions with 2 tbsp olive oil, salt, pepper and 1,5 tbps cumin (you can add an additional 1 tsp turmeric on the pumpkin). Roast in the oven for approx 30 min, 180°C. Once the vegetables have cooled down, dress your plate with all the veggies, top with the herbs, pickled onions, cheese and roasted pepitas. Drizzle with a dressing made of 2 tbsp apple cider vinegar and 3 tbsp olive oil. Add a pinch of salt and cracked pepper according to taste