Wash the curly kale thoroughly under cool running water. Remove the tough stems and tear the leaves into bite-sized pieces. Place them in a large bowl.

Prepare the delicata squash by cutting it in half and scooping out the seeds. Slice it into half-moons, then toss the pieces with olive oil, a pinch of sea salt, and pepper. Roast in the oven at 400°F for about 25 minutes until tender and caramelized.

Cook the brown lentils in a separate pot according to the package instructions, which usually takes about 20-25 minutes. Once done, drain and set aside to cool.

Dice the large apple into small, crunchy pieces, and gather your prepared raisins.

Combine all the roasted squash, kale, lentils, diced apple, pecan halves, and raisins in the large bowl. Gently mix to ensure everything is evenly distributed and colorful.

Drizzle the maple balsamic dressing over the salad and toss everything well to ensure all the ingredients are coated.