Warm Marinated Kale & Roasted Zucchini Salad

I made this up as I went along so all measurements are a guess. Do everything to taste! This was good enough even my significant other liked it, and he doesn't take to salad as a general rule.

Ingredients:

• The equivalent of one bunch kale, chopped and any thick stems removed - or to put it another way, one salad spinner full of chopped kale
• Fresh herbs. Can probably use whatever you have. I used about 1/4 cup purple basil leaves, 3 tbsp oregano leaves, 1 tbsp rosemary leaves (needles?)
• About 3 tbsp of lemon juice
• About 1/4 cup of olive oil
• 6 cloves garlic
• About 2 tsp smoked garlic (dry spice blend) - if you don't have access to this I think it would be fine without
• Salt, to taste - for me about 1/4 tsp
• About 2/3 cup dry brown lentils
• half a large zucchini, cubed - I had enough to fit in a small baking dish that fits in our toaster oven
• 3 green onions or cooking onion tops from the garden
• About 2-3 tbsp maple syrup
• About 1/3 cup chopped walnuts
• About 2 tbsp nutritional yeast

Directions:

1. Chop & wash kale. Wash & chop green onions.
2. Make kale marinade by blending the herbs, lemon juice, about 3 tbsp of the olive oil, 2 cloves garlic, and the smoked garlic in a bullet blender. If you don't have a blender I think this would work fine to just chop up the herbs and mix in with the oil & lemon juice.
3. Mix dressing into the chopped kale in a bowl. Add green onions.
4. Put brown lentils on to boil in water. Cook until soft, about 25 minutes.
5. Put zucchini cubes, 4 sliced cloves of garlic, about 1 tbsp of olive oil, and the maple syrup into a shallow baking dish. I had enough to 1/2 to 3/4s fill a small casserole dish that can fit in our toaster oven
6. Cover zucchini pan with foil and bake for 30-40 minutes at 400 degrees, or until it is soft.
7. When lentils are done, drain & rinse with cold water. Add to kale.
8. When zucchini is done, add it and the juices from the pan to the kale. Salad can be garnished and eaten warm right away. If you prefer cold, it will need to be chilled.
9. For garnish, toast walnuts in toaster oven at 350 degrees,  for about 5 minutes. Make sure to stir every minute or two and watch carefully to avoid burning. You can get away without toasting the nuts but it adds flavour.
10. Add salt, nutritional yeast, and toasted walnuts to your salad to taste.