Roasted Sweet Potato And Spinach Salad - cooking recipe

Ingredients

3 lbs sweet potatoes, peeled and chopped into 1/2 inch dice
3 tablespoons extra-virgin olive oil
2 teaspoons coriander seeds
1 teaspoon fennel seed
3/4 teaspoon ground cinnamon
1 1/2 teaspoons sea salt, plus extra for final seasoning
1/2 lb fresh spinach, roughly chopped
1 cup walnuts (raw or toasted)
1/2 cup dried cranberries
goat cheese (optional) or feta cheese (optional)

Preparation

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.