Step 1

Preheat oven to 400.

Step 2

Place broccoli, olive oil, salt and pepper on a sheet pan and roast for 20 minutes. Let cool.

Step 3

On an oven safe pan (you can put with the broccoli if you want) roast the whole baby bell peppers for 20 minutes. Once soft, let cool enough to handle and then seed and stem. Then chop small

Step 4

Boil the lentils in enough water to cover plus 2 inches until soft, about 20 minutes.

Step 5

Drain and rinse under cool water.

Step 6

Make quick pickled red onions. The longer they sit, the more delicious.

Step 7

Make dressing by combining ingredients in a blender.

Step 8

Puree until smooth. If it is too thick add 1/4 cup water to make it pourable.

Step 9

In a bowl, add kale and a few drops olive oil and massage for a minute to soften the leaves.

Step 10

Then add the other ingredients.

Step 11

Toss well, then top with apricots and pepitas.