Roasted Sweet Potato And Spinach Salad

1. 1

   Preheat oven to 350°F.

2. 2

   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.

3. 3

   Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven.

4. 4

   In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach.

5. 5

   Once the potatoes cool, stir in the walnuts, cranberries and goat or feta cheese if using and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.