Japanese squash with coconut and a kale, avocado and cashew salad

Does the kale and Japanese squash look familiar? I bought them at the farmer's market today. They were delicious! I used almost 3/4 of the bunch of kale. I guess I'm not guilty of not eating my greens!

 

Japanese squash preparation

-Chop 1/2 of a Japanese squash and cut the half into cubes.
-Bake in the oven at 435 degrees for 15-20 minutes.
-Season with salt (helps to bring out the sweetness) and shredded coconut.


Kale, avocado and cashew salad

-Take about 5 leaves of kale and remove the stems (it'll look like a lot, but it shrinks down).
-Mash 1/4 of an avocado.
-Massage the mashed avocado into the kale with your hands, while adding 1-2 Tbs nutritional yeast and 1/4 tsp salt.
-Top with a few more avocado slices and some cashews