Roasted Sweet Potato and Spinach Salad with Avocado and Cranberries

Preheat your oven to 400°F (200°C).

Peel and cube the sweet potatoes, then toss them in 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet.

Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through for even cooking.

Prepare the Salad Base:

While the sweet potatoes roast, place the fresh spinach in a large salad bowl.

Thinly slice the red onion and add it to the bowl with the spinach.

Assemble the Salad:

Once the sweet potatoes are roasted and slightly cooled, add them to the salad bowl with the spinach and red onion.

Add the sliced avocado and sprinkle the dried cranberries on top.

Make the Dressing:

In a small bowl, whisk together the remaining olive oil, honey (optional), balsamic vinegar (optional), salt, and pepper to taste. Drizzle over the salad.

Toss and Serve:

Gently toss the salad to combine all the ingredients. Serve immediately as a fresh and vibrant dish.

Serving and Storage Tips: