Roasted Sweet Potato, Fennel, And Onion Salad

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 preheat oven to 400°.
• 2 combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
• 3 bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
• 4 combine vegetables and bread in a large bowl. combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
• 5 drizzle juice mixture over vegetable mixture, tossing gently to combine. serve immediately.