Preheat oven to 425°F.
Place lentils in a small sauce pan and cover with three inches of water. Bring to a boil and cook until soft but not mushy, about 15 to 20 minutes.
Meanwhile, toss the apples, sweet potato and red onion in olive oil. Spread onto baking sheet and sprinkle with salt, pepper and rosemary. Bake in oven for 25 to 30 minutes, until fruit and vegetables are cooked through but still firm.
To prepare the vinaigrette, add the olive oil and pomegranate balsamic in a small bowl and whisk until completely combined. Add the rest of the vinaigrette ingredients and whisk until emulsified.
Drain and rinse the cooked lentils thoroughly, then place in a large bowl. Add the kale and half of the vinaigrette and mix carefully. Set aside.
Add the roasted fruit and vegetables to the lentil and kale mix along with the toasted hazelnuts and parsley. Stir to combine.
When ready to serve, add some more vinaigrette, one tablespoon at a time, stirring well after each addition, being careful not to over dress — you want the ingredients coated but not soaked. Serve remaining vinaigrette, if any, on the side.
Plate and serve immediately.