Hokkaido Squash And Apple Salad

• FOR THE SALAD:
• 70 grams Hokkaido Squash (Peeled, Seeded, And Shredded Using A Medium-fine Grater)
• 1/2 whole Cucumber, Cubed
• 1 whole Apple (Small, Peeled, Seeded, And Shredded Using A Medium-fine Grater)
• 1 whole Tomato (cubed)
• 6 leaves Romaine Lettuce, Chopped, Up To 8 Leaves
• 1/3 cups Mixed Seeds (Sunflower, Squash, Pine Nuts)
• FOR THE DRESSING:
• 2 Tablespoons Sesame Oil
• 1 teaspoon Lemon Juice
• 1 teaspoon Prepared Mustard
• Salt, Pepper, And Powdered Garlic To Taste

1. Prepare all the vegetables as directed on the list above. You may use another kind of squash if desired.
2. In a small bowl add the dressing ingredients (oil, juice and mustard). Whisk together until combined. Season with salt, pepper and powdered garlic.
3. Toss veggies into a salad bowl, pour the dressing over it and stir to combine.
4. Dry fry the seeds in a skillet over medium heat for a few minutes, until slightly brown. Top the salad with the seeds.

salad, hokkaido, cucumber, apple, tomato, mixed seeds, dressing, sesame oil, lemon juice, salt

Taken from tastykitchen.com/recipes/salads/hokkaido-squash-and-apple-salad/ (may not work)