Heavenly Harvest Salad

Step 1 -Position an oven rack in the middle position.

Step 2 -Preheat the oven to 425 degrees F.

Step 3 -On a rimmed baking sheet, add the sweet potato cubes.

Step 4 -Drizzle the sweet potato cubes with 2 tablespoons of the olive oil and sprinkle them with the chili powder and 1/2 teaspoon of the kosher salt and toss to coat.

Step 5 -Arrange the sweet potato cubes in a single layer on the baking sheet.

Step 6 -Roast the sweet potatoes on the middle oven rack, tossing them halfway through, until they are tender and browned in spots, about 30 minutes.

Step 7 -Allow the sweet potatoes to cool until just warm to the touch, about 10-15 minutes.

Step 8 -In a large bowl, add the red onion slices, the lime zest, and the lime juice and toss to coat. Allow the red onions to rest in the pickling liquid.

Step 9 -In a bowl, add the roasted sweet potatoes, the pickled onions and their juices, the black beans, the spinach, the remaining olive oil, 1/4 teaspoon of the remaining salt, and 1/4 teaspoon of the black pepper and toss to combine.

Step 10 -Add the feta to the salad mixture and toss to combine.

Step 11 -Taste the salad for seasoning and add the extra salt and the extra black pepper, as needed.

Step 12 -Serve.