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Preheat oven to 200°C/375°F.
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Mix sweet potatoes, butternut squash, olive oil, salt and black pepper. Roast on a baking tray on the middle rack for about 15 minutes.
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Cut the pomegranate and remove all seeds. Add to a salad bowl along with all other ingredients.
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For the dressing whisk all ingredients together and pour over the salad. Mix and serve.