Remove the tough stems from the curly kale leaves and tear the leaves into bite-sized pieces. In a mixing bowl, sprinkle sea salt and gently massage the kale for about 2-3 minutes until it turns bright green and softens.

Preheat your oven to 400°F (200°C). Slice the delicata squash into half-moons and toss in a bowl with olive oil, sea salt, and black pepper. Spread the squash on a baking sheet and roast for 20-25 minutes until golden brown.

While the squash is roasting, prepare the vinaigrette by combining balsamic vinegar, olive oil, maple syrup, Dijon mustard, and a pinch of salt and black pepper in a mason jar. Shake well for 30 seconds.

In a large salad bowl, combine the massaged kale with half of the dressing. Add the roasted squash, brown lentils, chopped apple, pecan halves, and raisins. Gently mix and drizzle the remaining dressing over the top.

Serve immediately or store for meal prep, keeping the dressing separate until serving.