This is a perfect salad for a group of guests with a range of dietary restrictions.  It's vegan and gluten free, if you use the cauliflower couscous, it is  really tasty and makes a lot!  It's from a great cookbook called Run Fast, Eat Slow.: Nourishing Recipes For Athletes by Shalane Flanagan & Elyse Kopecky.  

Ingredients:

1 cup dried green lentils
1/2 tsp. sea salt
3 med carrots, grated or pulsed in food processor
2 cups loosely packed kale, stems removed
1/2 cup chopped toasted pistachios or almonds

1/2 cup dried, chopped apricots
Ras El Hanout*
5 cups of Cauliflower Couscous **  or
1 cup uncooked couscous prepared as directed
Double recipe Maple Dijon Apple Cider Vinaigrette***

 * Ras El Hanout is a Moroccan Spice, if you can't find it, here's a recipe.  

**Cauliflower Couscous
1 large head of Cauliflower
2 Tbsp olive oil
1 teaspoon ground cumin
1/4 tsp sea salt& 1/4 tsp black pepper

Cut the cauliflower and put the florets in a food processor.  Pulse until finely chopped.  In a large skillet over medium heat, warm the oil.  Add the cauliflower with spices, stirring, until soft, but still crisp, about 3 minutes

*** Maple Dijon apple Cider Vinaigrette
1/3 cup olive oil
1/4 cup apple cider vinegar
​2 tsp. maple syrup
Combine all ingredients in a jar.  And shake.

1 Tbsp Dijon mustard
1/2 shallot minced 
1/4 teaspoon sea salt
1/4 tsp. black pepper
​

Directions:

    Place the lentils in a medium pot, add the salt, and cover with 2 inches of water.  Bring to a boil over high heat, then reduce the heat to low, cover and simmer until tender, but not mushy, 25 - 30 minutes.  Drain and set aside to cool. 
    Place the carrots, kale, nuts, apricots, olives, and ras el hanout in a large salad bowl.  Add the couscous and lentils and toss until evenly combined.   Add two-third of the dressing, toss and taste.        Add more dressing to taste if needed.
    Cover and the salad and chill until ready to serve.