Begin by thoroughly rinsing the curly kale under cold water, then remove the tough stems from each leaf. In a large bowl, tear the kale into bite-sized pieces and sprinkle with a pinch of sea salt. Massage the kale for 2-3 minutes until it softens and darkens.

Preheat your oven to 400°F (200°C). Slice the delicata squash into thin rings or half-moons, discarding the seeds. Toss the squash slices with olive oil, salt, and black pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 20-25 minutes, turning halfway.

In a mason jar, combine balsamic vinegar, olive oil, maple syrup, and Dijon mustard. Add sea salt and black pepper to taste. Seal and shake until emulsified.

In a large salad bowl, add the massaged kale and drizzle half of the dressing. Toss to combine. Add the roasted squash, cooked lentils, chopped apple, pecan halves, and raisins. Mix gently.

Drizzle the remaining dressing over the salad and gently toss again. Serve immediately or store in an airtight container for meal prep.