Roasted Squash & Kale Salad with Mochi Crunch

Prep Time:      15 mins
Cook Time:      30 mins
Total Time:      45 mins

Makes 4 Servings

Ingredients:

1 small butternut squash, peeled and cubed
1 Tbsp olive oil
Salt and pepper, to taste
1 bunch curly kale, stems removed, chopped
1 Tbsp lemon juice
1 small red apple, thinly sliced
⅓ cup pomegranate seeds
¼ cup toasted pumpkin seeds
⅓ cup thinly sliced red onion
½ cup crumbled goat cheese or feta (optional)

Crunchy Topping:
½ cup crushed Sun Tropics Sea Salt Mochi Crunch

Dressing:
3 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper, to taste

Directions:

1. Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-30 mins., until golden and tender. Let cool slightly.
2. While squash roasts, massage chopped kale with lemon juice and a pinch of salt until softened and vibrant, about 1-2 mins.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
4. In a large bowl, combine massaged kale, roasted squash, apple slices, pomegranate seeds, red onion, toasted pumpkin seeds, and goat cheese (if using). Toss with the dressing.
5. Just before serving, top with crushed Mochi Crunch for a salty, gluten-free crunch.

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