For the Roasted veg:
¼ tsp cumin
¼ tsp paprika
¼ tsp chilli powder
1 tbsp olive oil
For the salad:
Mixed salad leaves
1 tsp Dijon mustard
Apple cider vinegar
2 rashers of Bacon
Mixed Seeds (such as sunflower, pumpkin & Flax)
For a vegetarian option leave off the bacon and for vegan, fry some tofu till crispy and sprinkle on top.
This can be a lovely side dish or great for lunch. You can prepare this in advance so you could have this for lunch to take to work for the week. If you batch cook the veg, toast a good quantity of the nuts and seeds and bacon it could all be assembled later. It would obviously then be a cold salad, but it tastes just as yummy.
Butternut squash is a great source of a number of B vitamins, including B3, B5 and B6 as well as folate and Vitamin E. It is also an excellent source of potassium, much than a banana.
Kale is the most nutrient-dense foods on the planet, no wonder it has become so popular. It is a rich source of fat soluble vitamins A, D, E & K. I would always suggest adding a little butter, coconut oil or Olive oil when cooking Kale or as I suggest here massaging the dressing into the Kale as this helps to release the fat soluble vitamins into the fat therefore making them easier for the body to absorb.
The seeds are all good sources of omega-3 fatty acids, pumpkin seeds are a real powerhouse providing magnesium, zinc as well as B vitamins, selenium, beta carotene and phytoestrogens that could help to increase HDL cholesterol levels (the good guys)
The pine nuts provide protein, magnesium and iron which could help with fatigue and boost energy.