Kale Maple Pomegranate Salad

Preheat oven to 400 degrees.
Peel squash, cut in half, remove seeds, and dice into cubes.
Toss with 1 tablespoon of extra virgin olive oil, minced garlic, poppy seeds, and kosher salt (to taste).
Place on a parchment-lined pan. Roast until tender, about 30 minutes.
While squash is roasting, shred kale into thin strips.
Put kale in a bowl. Add lemon juice and salt and toss well. Set aside.
In a separate bowl, make dressing by whisking together 2 tablespoons of extra virgin olive oil, apple cider vinegar, a pinch of kosher salt, maple syrup, and dijon mustard.
Pour over kale, toss well to coat kale.
Remove squash from oven and let cool for 5 to 10 minutes.
Add to kale and mix.
Toss with sliced shallot and pomegranate seeds. Garnish with lemon zest and serve.