Not a very imaginative name for this lovely, colourful, filling and satisfying winter salad. A favourite for Thanks Giving in the States it’s travelled well across the pond and makes a great lunchbox filler.

Serves 4.

200g cooked brown rice
2 sweet potatoes, cut into small cubes
Low calorie cooking spray
Arils from ¼ large pomegranate
25g cup walnuts, chopped
3 tbsp fat free vinaigrette
Salt & pepper, to taste

Preheat the oven to 200°C.

Line a baking tray with parchment and add the sweet potato cubes, spray with low calorie cooking spray, season and toss to coat. Roast in the oven until soft in the middle and crisped on the outside (about 30 minutes, turning half way through).

Set aside to cool.

In a large bowl combine the cooked rice and walnuts, add the cooled sweet potato and toss with the vinaigrette. Gently stir through the pomegranate, season to taste and serve.

Serve as a side or pile into a lunchbox.