Roasted Sweet Potato and Spinach Salad

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • In a large bowl, toss the chopped sweet potatoes with the olive oil, coriander seeds, fennel seeds, cinnamon, and 1 1/2 tsp of the sea salt, coating evenly.
  • Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven.
  • In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach.
  • Once the potatoes cool, stir in the walnuts, cranberries and goat or feta cheese if using and serve.
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