Black Lentil Acorn Squash Kale Salad with Maple Miso Mustard Dressing (vegan)

Name: Black Lentil Acorn Squash Kale Salad with Maple Miso Mustard Dressing (vegan)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 acorn squash - seeds removed and cubed; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon cinnamon; 1 tablespoon oil of choice; black pepper to taste; 1/3 cup olive oil; 1/4 cup apple cider vinegar; 2 tbsp maple syrup; 1 tbsp miso (can sub 1/2-1 tsp salt); 1 tbsp mustard; juice from 1/2 lemon; 1 garlic clove - minced; 1 head kale - ribs removed and finely chopped; 1 small cucumber - finely chopped; 1 1/2 cups cooked black lentils (or sub brown/green lentils, this is equivalent to 1 can); 1 cup pumpkin seeds; 1/2 cup chopped scallions