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If using dry lentils, cook them by boiling in water for about 25 minutes until they are tender. Drain and rinse them with cold water.
Preheat your oven to 400°F (200°C).
On a baking sheet, place the delicata squash and the drained cooked lentils. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Roast in the oven for 30 minutes until the squash is tender and the lentils are crispy.
To prepare the dressing, combine the remaining olive oil, balsamic vinegar, prunes, a pinch of salt, and maple syrup in a blender. Blend until the mixture is smooth.
In a large bowl, add the chopped kale along with a drizzle of olive oil and a pinch of salt. Massage the kale with your hands until it becomes tender.
Add the chopped cabbage, pecans, roasted delicata squash, crispy lentils, chopped apples, dried cranberries, mint, and pomegranate arils to the kale.
Pour the dressing over the salad and toss everything together until well combined.
For the best quality, enjoy the salad within 2-3 days.