Fall Roasted Butternut and Crispy Rice Salad

0 Preheat oven to 400 degrees.
1 Spread the butternut squash on one baking sheet and drizzle with optional olive oil and sprinkle with spices. Toss to combine.
2 Spread the rice on the other baking sheet and drizzle with coconut aminos and sprinkle with garlic powder and sea salt. Mix well and spread into an even layer.
3 Transfer both baking sheets to the oven and bake for 30 minutes, tossing each halfway through to ensure even baking until golden and crisp.
4 Add the kale to a bowl and drizzle with lemon juice and optional olive oil. Massage with your hands for 15 seconds until tender. Add to a serving bowl with apple, pumpkin seeds, dates, crispy rice and squash.
5 Add all the ingredients for the dressing to a jar and stir to combine. Season to taste. Toss right before serving.