In a small-medium sauce pot, add water or vegetable broth and lentils, bring to a boil and lower heat to simmer and cook for 20-30 minutes until they are cooked but not mushy. Drain and set aside.
Preheat oven to 400°F. Arrange the sweet potatoes, cauliflower and red onion on a rimmed baking sheet, and add olive oil and season with paprika, salt and pepper. Toss until sweet potato cubes, cauliflower florets, red onion and garlic are well coated and bake for about 25 minutes, until they become tender, and caramelized but not overly soft. Remove and set aside to cool.
In a small bowl, whisk the dressing ingredients together. Using a large serving spoon or your hands and massage most of the dressing into the kale leaves until they are well coated, then add the roasted sweet potatoes, cauliflower and red onion and gently toss. Then arrange pomegranate, lentils, pumpkin seeds and feta throughout the salad. Drizzle the remaining dressing over the salad.
Enjoy! Serve with sour dough crust baguette.
