Roasted Sweet Potato Spinach Salad

Roasted sweet potatoes:

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

For the salad:

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

Lemon vinaigrette:

• lemon zest from half a lemon
• ¼ cup lemon juice fresh
• 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 salt fine sea salt
• black pepper

Candied pecans:

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