Roasted Sweet Potato, Fennel, and Onion Salad

Cooking Light.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 3  cups  cubed peeled sweet potatoes (about 1 1/2 pounds)
• 2  tablespoons butter, melted
• 1⁄2 teaspoon ground cumin
• 2  large red onions, peeled and quartered (about 1 1/2 pounds)
• 2  garlic cloves, crushed
• 1  fennel bulb, thinly sliced (about 8 ounces)
•  cooking spray
• 4  cups  cubed  peasant bread, toasted (about 5 ounces)
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons  fresh orange juice
• 1  tablespoon fresh lime juice
• 2  teaspoons olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Preheat oven to 400°.
2. Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
3. Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
4. Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
5. Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.