Kale, Lentils and Roasted Vegetable Salad - Meat Free Monday

Ingredients

• 16 (about 350 g) dutch carrots, trimmed, peeled, halved lengthwise
• 300 g cauliflower florets
• 300 g baby beetroot, trimmed, peeled,halved (or quartered, if large)
• 2 red onions, peeled, cut into thin wedges
• 250 g cooked Champagne region green lentils (e.g. ‘Quinola Champagne Region Green Lentils’)
• 150 g kale, trimmed, leaves shredded
• 2 tablespoons pine nuts, lightly toasted
• 1 tablespoon olive oil
• 1 tablespoon white balsamic vinegar
• 1½ tablespoons orange juice
• salt and pepper, to taste