Spread in an even layer on a large rimmed baking sheet.

Roast until lightly browned and tender, about 20 minutes.

Meanwhile, finely chop 1 date.

Recipe image of a Roasted Squash & Lentil Kale Salad

Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Using the flat side of a large knife, smash into a paste; scrape into a small bowl.

Transfer dressed kale to a large platter.

Top with lentils, the roasted squash, cranberries, pepitas and feta.

Image of ingredients for a Roasted Squash & Lentil Kale Salad

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Drizzle with the remaining dressing.

Store everything in separate airtight containers in the refrigerator.

image of roasted squash on a sheet pan

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Image of a date being chopped

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

image of kale in a large bowl with a spoon

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman