Preheat oven to 400F.
Add all dressing ingredients to a blender and blend until smooth. Taste and adjust seasoning as needed—you should be able to taste the maple. Once ready, set aside.
Cook lentils according to package instructions, being careful not to overcook. Once tender, drain and pat dry thoroughly with a paper towel to remove as much moisture as possible.
Line a baking sheet with parchment paper and spread the lentils out evenly. Drizzle with olive oil, then sprinkle with chili powder and garlic powder. Toss to coat. Bake for 15–20 minutes, flipping halfway through, until the lentils are browned and crispy. Remove from oven and let cool.
While the lentils bake, prepare the salad base in a large mixing bowl. Rinse and dry the shredded kale, then add the green onions, parsley, avocado, shaved almonds, and feta. Add about 1 cup of the crispy lentils and pour in half of the dressing. Toss well, massaging the dressing into the greens.
To serve, divide the salad into bowls and top with extra crispy lentils, more feta, and a final drizzle of dressing.