Roasted butternut squash, kale, and lentil salad

Name: Roasted butternut squash, kale, and lentil salad
Ingredients: 1/4 C. Olive oil; 3T balsamic vinegar; 1t Dijon mustard; 1 clove garlic; 1t maple syrup; 1/2t kosher salt; Pinch freshly ground black pepper; 1 butternut squash (2 1/2lb), peeled, seeded, and diced into 1/2in. cubes; 2T extra virgin olive oil; 1t kosher salt; 1/2t freshly ground black pepper; 1 1/2 c French lentils, rinsed; 1 bunch kale, stemmed, leaves roughly chopped; 1 shallot, finely diced; 1/2 C raw pumpkin seeds; 1/2 C dried cranberries; 1/4 C crumbled feta; Roughly chopped parsley, for garnish