Creating this Kale Salad with Roasted Vegetables, Lentils and Tahini Dressing is straightforward if you follow these steps:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).

2. Prepare the Vegetables: Chop mixed vegetables into bite-sized pieces. Place them on a baking sheet.

3. Season the Vegetables: Drizzle vegetables with 2 tablespoons of olive oil, salt, and pepper. Toss to coat evenly.

4. Roast the Vegetables: Place the baking sheet in the oven, roasting for about 20 minutes, or until they are tender and slightly caramelized.

5. Wash and Tear Kale: While the vegetables roast, wash the kale thoroughly. Tear the leaves into smaller pieces, discarding the stems.

6. Cook Lentils: If you’re using raw lentils, cook them according to package instructions. Make sure they are tender but not mushy.

7. Prepare Tahini Dressing: In a small bowl, combine tahini, lemon juice, 1 tablespoon of olive oil, and a pinch of salt. Whisk until smooth. If it’s too thick, add a bit of water to reach the desired consistency.

8. Combine Ingredients: In a large bowl, add the kale, cooked lentils, and roasted vegetables. Drizzle with the tahini dressing.

9. Toss the Salad: Gently combine all ingredients, making sure that the dressing evenly coats the kale and vegetables.

10. Serve Immediately: Enjoy your fresh and vibrant kale salad right away for the best flavor and texture.