Remove the tough stems from the curly kale. Tear the leaves into bite-sized pieces and place in a large bowl. Sprinkle with sea salt and gently massage for 2-3 minutes until softened.

Preheat your oven to 400°F (200°C). Slice the delicata squash and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.

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

In the bowl with kale, pour half the dressing and toss. Add the roasted squash, lentils, chopped apple, pecans, and raisins. Drizzle the remaining dressing and mix well.

Serve immediately for best freshness or store in an airtight container with dressing kept separate.