Butternut squash and kale salad

Ingredients for 4 servings:

• 1 butternut squash
• 4 cloves garlic
• 1 tbsp coconut oil
• 3 tbsp poppy seeds
• Salt
• 2 handfuls of kale
• 1 shallot(s)
• ½ lemon(s), juice
• some lemon zest
• 2 tbsp olive oil
• 1 tsp apple cider vinegar
• 1 tsp maple syrup
• 1 tsp mustard
• 1 handful of cranberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel the squash, slice lengthwise, remove the seeds, and dice. Sprinkle with oil, chopped garlic, poppy seeds, and sea salt. Place on a baking sheet lined with parchment paper and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30-40 minutes, until the squash flesh is almost cooked but not too soft. Wash the kale thoroughly, chop, and cut into thin strips. Toss with the lemon juice and a pinch of sea salt and set aside. For the dressing, combine the olive oil, vinegar, maple syrup, and mustard, adding salt if desired, and then pour over the kale. Remove the squash from the oven and let cool. Add to the kale and toss. Serve garnished with sliced ​​shallots, cranberries, and lemon zest.