Add the brussels sprouts to one half of a large sheet pan. And add diced butternut to the other side. Drizzle generously with olive oil and toss to coat. Spread them out into a single layer. If it gets crowded use two sheet pans. Season with a pinch of salt. Roast for 20-25 minutes, or until crisp and tender.
While the veggie roast prep the dressing and cook the lentils. Combine veggie broth and lentils, bring it up to a boil. Simmer until the lentils are cooked, but not mushy. May take 8-15 minutes. Check frequently for tenderness. Once cooked drain. Toss the garlic powder, paprika, cumin, salt and pepper. Mix well. Cover and set aside.
Heat a medium sized skillet to medium heat. Add 1 tablespoon of olive oil and add the shallots, cook for 2 minutes. Pour in the apple cider, orange juice, maple syrup. Bring to a boil. Reduce the heat to medium-low and simmer for about 2-3 minutes until the shallots are slightly soft.
Take the pan off the heat and whisk in the orange zest, cayenne and mustard. Slowly drizzle the remaining olive oil. Season with salt and black pepper to taste.
In a large bowl toss the chopped kale with ¾ of the vinaigrette, this helps the kale soften and makes it easier to eat. Add the roasted butternut, Brussels sprouts to the bowl and the seasoned lentils. Gently toss. Arrange the salad onto a platter. Top with pomegranate arils, pecans. Spoon the remaining vinaigrette over top. Serve.