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Preheat oven to 392°F (200°C).
Wash the butternut squash, peel it, scrape out the seeds with a spoon, and cut it into bite-sized cubes. Rinse the lentils under cold water and drain well.
Line a baking sheet with parchment paper. Spread the squash on one side and the lentils on the other.
Mix olive oil, paprika, cumin, salt, pepper, and cayenne pepper in a small bowl. Drizzle over the squash and lentils, then toss briefly.
Roast in the preheated oven for 25 minutes.
First remove the kale leaves from the stalk (either by hand or with a knife), then chop finely. Wash and dry thoroughly, preferably in a salad spinner.
Mix all dressing ingredients in a small bowl.
Spread the kale on a serving platter. Add roasted lentils, squash, red onions, crumbled feta, and toasted pecans. Drizzle the remaining dressing over the top and serve!