Roasted Sweet Potato Salad

This recipe was adapted from Brittany at eatingbirdfood.com.  Serves 6.

3 large sweet potatoes, peeled and cut into bite-sized chunks, tossed with

1 t sea salt and

1 T melted coconut oil and roasted at 400°F until tender (~30 min)

4 oz baby spinach, chopped

1/2 red onion, finely diced

1 large or 2 small green apples, cut into matchstick sized pieces

2 T apple cider vinegar

2 T lemon juice

1/2 t sea salt

freshly ground pepper to taste

2 avocadoes, diced

hemp seeds, optional

While the sweet potatoes are roasting, chop the spinach, red onion, and green apple and add to a large bowl.  Sprinkle the apple cider vinegar and lemon juice over the mixture and season with salt and pepper.  Add the roasted sweet potato and gently stir to mix the ingredients.  Just before serving, add the diced avocado and hemp seeds if using.  Serve cold, at room temperature, or immediately after adding the roasted sweet potatoes.