This salad is an excellent (and tasty) way to get two of the five recommended daily servings of fruits and vegetables.
1 medium sweet potato, peeled and sliced
1 large carrot, peeled and sliced into coins
2 small zucchini squash, stems removed and sliced
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 cup fresh kale
1 cup fresh spinach
1 cup pomegranate arils
Preheat oven to 400 F.
In a large mixing bowl, combine sweet potato, carrot and zucchini squash slices. Add olive oil and black pepper. Mix well.
On a lined baking sheet, spread out vegetable mixture. Bake for 5 minutes. Remove from oven and stir. Return to oven to bake 5 more minutes. Remove from oven.
Place kale and spinach in a large mixing bowl. Add vegetable mixture and toss. Sprinkle with pomegranate arils and toss once more.