Wash the curly kale thoroughly, remove tough stems, and massage with sea salt for 2-3 minutes.

Preheat oven to 400°F (200°C). Slice delicata squash, toss with olive oil, salt, and pepper, and roast for 20-25 minutes until golden.

Combine balsamic vinegar, olive oil, maple syrup, and Dijon mustard in a mason jar and shake until emulsified.

In a large bowl, combine massaged kale with half the dressing, then gently mix in roasted squash, lentils, pecans, apple, and raisins.

Drizzle remaining dressing on top, toss gently, and serve or store with dressing separate until serving.