Roasted Sweet Potato Spinach Salad

Roasted sweet potatoes:

• 4 medium sweet potatoes, peeled and cut into ⅝ inch cubes
• 1 tablespoon high heat oil such as walnut or grapeseed Omit for oil-free
• 1 teaspoon smoked paprika, optional
• sea salt

For the salad:

• 8 ounces baby spinach
• ½ small red onion, thinly sliced Tip: if your onion smells strong, soak the slices in water while preparing the rest of the dish. Drain & pat dry.
• 1 (15 oz.) can Cannellini beans, rinsed and drained Or sub 2 cups of another cooked bean
• ⅔ cup dried cranberries

Lemon vinaigrette:

• zest from half a lemon
• ¼ cup fresh lemon juice
• 2 tablespoons maple syrup
• 1 tablespoon whole grain mustard
• ¼ cup extra virgin olive oil For oil-free, try my Lemon-Chia Dressing or sub tahini or cashew butter for the olive oil
• 1 clove garlic, minced
• ½ teaspoon fine sea salt
• black pepper

Candied pecans:

• 1 ⅓ cups raw pecan halves
• 2 tablespoons maple syrup
• 1 tablespoon tamari Or soy sauce or shoyu if not GF
• black pepper