Roasted Sweet Potato, Fennel, And Onion Salad - cooking recipe

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

Preparation

Preheat oven to 400\u00b0.
Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
Bake at 400\u00b0 for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.