Remove tough stems from the curly kale, tear leaves, sprinkle with sea salt, and massage for 2-3 minutes until tender.

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-brown.

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

In the kale bowl, drizzle half the dressing and toss, then add roasted squash, lentils, pecans, apple, and raisins. Drizzle remaining dressing over the top.

Toss gently to combine and serve immediately or store in an airtight container without dressing for up to 3 days.