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Roasted fall salad with pomegranate, sweet potatoes, butternut squash and chestnuts

Servings 4 -6

Ingredients

  • 2 g large sweet potatoes peeled and cubed, 800-900
  • 400 grams butternut squash peeled and cubed
  • 100 grams baby spinach
  • 200 grams boiled chestnuts
  • 1 pomegranate
  • 1 apple quartered and cut in fine slices
  • 3 tbsp chopped walnuts or pecan nuts
  • 2 tbsp olive oil
  • Salt and black pepper

For the dressing

  • 3 tbsp olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 tsp maple syrup
  • Salt and black pepper

Instructions

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