1. Preheat your oven to 200°C.
2. Cube the sweet potato and cut the broccoli into small florets.
3. In a bowl, toss the sweet potato and broccoli with extra virgin olive oil, balsamic vinegar, and salt.
4. Spread the vegetables on a baking tray and roast in the oven for 20-25 minutes until tender and slightly crisp.
5. While the vegetables roast, rinse the spinach and halve the cherries.
6. Place the fresh spinach on a serving plate, then top with the roasted vegetables and halved cherries.
7. Drizzle any remaining dressing over the salad and serve immediately for a satisfying lunch.

Storing Options

Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days; for best quality, enjoy within 24 hours.

Potential Allergies

This recipe is generally allergen-free; however, those sensitive to nightshade fruits or natural vinegar should take caution.

Side Effects

High fiber content may cause mild bloating in some individuals; adjust portion sizes as needed.