Preheat oven to 425F

Cut parsnips and carrots into quarters, vertically, then half again if necessary, to get them to ½ inch thick at widest part. Cut cauliflower into bit sized florets, and yam ( no need to peel)  into ½ inch thick half moons. Split squash in half, remove seeds ( no need to peel) and cut into ½ inch thick slices. ( Alternatively, you can cut them into rings, but will need to remove seeds from each ring.)  Place all the veggies on two, parchment lined sheet pans  and drizzle with olive oil, sprinkle with salt and pepper. Add a pinch of the fennel and cumin seeds to the cauliflower. Roast 30-35 minutes, tossing them halfway through.

Place the shredded kale and brussel sprouts in a large bowl and massage with olive oil and salt for about 3-4 minutes.  Add the lentils.

Whisk the dressing ingredients together in a small bowl.

When veggies are done let them cool to room temp. Add them to the kale-brussels sprout bowl and toss all with the curry dressing.  Taste, adjust salt and pepper. If you want a stronger curry flavor, add more and toss it in.

Top with seeds or nuts, golden raisins, and or pomegranate seeds.

Serve at room temp, or store in the fridge until ready to serve. This salad keeps for several days.