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Roasted Sweet Potato and Spinach Salad

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“Clean eating salad that is bright and tasty.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  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. Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven.
  4. In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach.
  5. Once the potatoes cool, stir in the walnuts, cranberries and goat or feta cheese if using and serve.

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