This brightly coloured salad is crispy, crunchy, filling and very nutritious. Apart from cooking the butternut squash, it is also really quick to make. I would cook the whole butternut, then keep half in the fridge to add to salads, soups, buddha bowls throughout the week.
Roasted buttenut squash, broccoli, spinach, pomegranate and toasted pecans written recipe
If you enjoy this recipe as much as we do, I’d love it if you could leave a comment below.