Awesome, thanks so much for reading my post @texagonia!

As promised:

RECIPE

Ingredients

Curry Tahini Dressing:
1 tablespoon coconut oil, melted
1/2 cup water
1/2 cup coconut milk (or for a lighter option you can use Greek yogurt if not vegan)
3 tablespoons tahini
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon cumin
1 tablespoon curry powder
4 cloves garlic, minced
1 teaspoon freshly grated ginger
1/4 teaspoon cayenne pepper, or more to taste
1/2 teaspoon cinnamon

Salad:
4 large carrots, shredded (about 2 cups)
1 medium onion, thinly sliced
1 1/2 cups cooked lentils, rinsed well
1 1/2 cups raw cauliflower florets, roughly chopped
1/4 head Napa cabbage, roughly chopped
2 cups, shelled spring peas
1/3 cup shelled pistachios, roughly chopped
1 pomegranate, just the arils/seeds
2 green onions, diced

Instructions

Curry Tahini Dressing:

Combine all the ingredients in a jar with a tight-fitting lid and shake it very well to mix. Another method is to just mix it in a bowl with a whisk and both methods work fine but I usually go for the jar because you can then store it as it is in your fridge (-> Less dishes!)

Salad:

Set aside a small portion of the pomegranate arils, green onions, and pistachios for topping, then toss all the ingredients for the salad together in a large bowl.
When ready to serve add the dressing and toss the salad to coat everything, or if preferred you can serve the dressing on the side.
Store the dressing and salad separately in air-tight containers in the fridge until ready to serve. It should stay pretty fresh like that for up to 3 days (I've actually kept it longer and it was still great.), but salads are best fresh.