Roasted Sweet Potato, Fennel, And Onion Salad

• 3 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
• 2 tablespoons butter, melted
• 1/2 teaspoon ground cumin
• 2 large red onions, peeled and quartered (about 1 1/2 pounds)
• 2 garlic cloves, crushed
• 1 fennel bulb, thinly sliced (about 8 ounces)
• cooking spray
• 4 cups cubed peasant bread, toasted (about 5 ounces)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 400u0b0.
2. Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat.
3. Bake at 400u0b0 for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
4. Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
5. Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.

sweet potatoes, butter, ground cumin, red onions, garlic, fennel bulb, cooking spray, bread, fresh cilantro, orange juice, lime juice, olive oil, salt, black pepper

Taken from www.food.com/recipe/roasted-sweet-potato-fennel-and-onion-salad-329122 (may not work)