Add the kale with stems removed to a large salad bowl. Sprinkle on a pinch of sea salt and massage the kale for 2-3 minutes. Set aside.

Preheat oven to 400F. Wash the outer skin of the squash, slice it lengthwise, and remove seeds. Slice again into half-moon shapes and transfer to a mixing bowl.

Toss squash with olive oil, sea salt, and pepper. Transfer to a greased rimmed baking sheet and arrange evenly.

Bake squash for 10 minutes, then flip and bake for an additional 10-15 minutes until browned on both sides. Remove from oven and allow to cool.

Add all dressing ingredients to a mason jar, seal the lid tightly, and shake until combined.

Add half of the dressing to the massaged kale in the salad bowl and toss until well combined.

Add the roasted squash, pecan halves, cooked lentils, diced apple, and raisins to the salad.

Pour on the remaining dressing and toss well to combine all salad ingredients. Serve and enjoy!