From My Bowl

0 Prep: Preheat the oven to 425F and set 2 baking sheets aside. My baking sheets are nonstick, but if yours are not, line with parchment paper or a silicone baking mat.
1 Lentils: Place the lentils on a clean kitchen towel and pat dry. Transfer them to a large bowl and add the paprika, garlic powder, olive oil, and salt. Spread the lentils evenly across one of the baking sheets and set aside.
2 Veggies: Add the butternut squash and cauliflower to the same bowl you used for the lentils and add the garlic powder, rosemary, salt, pepper, and oil. Toss to combine, then spread evenly across the second baking sheet.
3 Roast: Place the lentils on the top rack of the preheated oven and the veggies in the middle. Bake for 20 minutes, then remove the baking sheets from the oven and give them a quick toss. My lentils were crispy at this point, so I let them cool on the baking sheet. If yours are not crispy, return them to the middle rack of the oven and bake for an additional 5 to 10 minutes. Return the veggies to the top rack of the oven, and bake for an additional 15 to 20 minutes, the veggies have browned edges. Set aside to let cool slightly.
4 Make the Dressing: Add the tahini, oil, lemon juice, maple syrup, salt, and black pepper to a medium bowl and whisk; the dressing will thicken up. Slowly add 2 tablespoons of water while you continue to whisk the dressing; continue to whisk until the dressing is smooth and resembles a thin pancake batter. If the dressing is too thick, add water in 1 tablespoon increments until it reaches your desired consistency.
5 Massage the Kale: Add the chopped kale to a large bowl and pour half of the dressing over it. Use clean hands to massage the kale until it has reduced in volume by about half.
6 Combine: Add the roasted veggies, crispy lentils* , shallot, walnuts, and parsley to the bowl. Pour the remaining dressing over the salad and toss to combine. (*Note: if you are making the salad for meal prep, do not add the lentils and store them separately so they stay crispy)
7 Serve & Store: Divide between serving plates and enjoy. Store any leftovers in an airtight container in the refrigerator for up to 5 days. If making this recipe in advance, I recommend storing the lentils in a separate container in the fridge and adding just before serving so they stay more crisp.