Spiced Chicken and Kale Bowls

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For the Squash:

1 acorn squash (1 pound), halved, seeded and sliced 1/2 inch thick

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

For the Chicken:

2 skinless, boneless chicken breasts

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil 

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

For the Salad:

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

1 small shallot, minced

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 5-ounce package baby kale

1 9-ounce package cooked lentils (1 1/2 cups)

Crumbled feta cheese, pomegranate seeds and chopped pistachios, for topping