Butternut Squash and Kale Salad

Summary

Ingredients

• 1 butternut squash (se)
• 4 cloves garlic
• 1 tablespoon coconut oil
• 3 tablespoon poppy seeds
• salt
• 2 handfuls kale
• 1 shallot (s)
• 0.5 ½ lemon (s), juice from it
• some lemon zest
• 2 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon maple syrup
• 1 teaspoon mustard
• 1 handful cranberries

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Instructions

1. Preheat the oven to 200 degrees. Peel the pumpkin, cut lengthways, remove the seeds and cut into cubes. Sprinkle with oil, chopped garlic, poppy seeds and sea salt. Place on a baking sheet lined with parchment paper and bake at about 180 degrees for about 30-40 minutes, until the pumpkin flesh is almost but not too soft.
2. Wash the kale thoroughly, chop it up and cut into thin strips. Mix with the lemon juice and a pinch of sea salt and set aside.
3. For the dressing, mix olive oil, vinegar, maple syrup and mustard, salt if necessary and then pour over the kale.
4. Take the pumpkin out of the oven and let it cool. Add to the cabbage and mix. Garnish with sliced shallots, cranberries and lemon zest.