Combine lentils, a generous pinch of salt, and water in a pot. Bring to a boil and cook until the lentils are tender, about 30 minutes. Drain and set aside to cool.
Heat about a tablespoon of oil over medium-high heat. Once hot, add squash and saute until softened, about 7 minutes depending on the size of your squash. After 5 minutes, add the garlic and cook for another 2-4 minutes.
In the meantime, combine 1 tablespoon of olive oil, apple cider vinegar, maple, a pinch of salt and pepper in a small jar with a lid and shake to combine. Add chopped greens, cranberries, and almonds (if using) to lentils. Pour dressing over the mixture and toss.
Serve squash over the lentils. Enjoy with a protein (I love roasted chicken thighs or pan-fried tempeh) or enjoy as is!