Sweet Potato, Spinach & Cranberry Salad

Serves 4

3 medium sized sweet potatoes
1 c. chopped fresh spinach
1/4 c. dried cranberries
thinly sliced red onion
1/4 c. veganise
2 tbl lemon juice
salt and pepper to taste
thinly sliced cucumber to garnish
1 tbl olive oil

1. Preheat conventional oven to 350 f. Cut potatoes into fours and set aside. Line a baking sheet with aluminum foil and set potatoes on the foil. Drizzle with olive oil and add a pinch of salt. Bring edges of aluminum foil upwards toward the middle and join together to form a pouch. Put in the oven for 30-35 minutes or until tender when poked with a fork. Remove from oven and allow to cool.

2. In a large bowl, mix veganise, lemon juice, salt and pepper (and whatever seasoning you like, I used some cardamom + rosemary as well)

3. Remove skins from potatoes (They should come off easily) and cut into bite-sized cubes.

4. Add potatoes and remaining ingredients into large bowl and mix together. Garnish with cucumber slices or mint leaves.