Sweet potato and butternut squash with walnuts, pecans, pomegranate and mint. It tastes amazing and is the perfect warm winter salad.
Chop some butternut squash and sweet potato, spray with some oil and roast in the oven for approx. 30-40 mins until golden brown. Once cooked add chopped walnuts and pecans, a couple of handfuls of rocket and pomegranate seeds saving some of the juice. Mix the left over juice from the pomegranate seeds with some fresh chopped mint, a dash of balsamic vinegar and a squeeze of lime. If you’re feeling particularly hungry, add some brown rice or chicken to the salad.
