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Roasted Sweet Potato, Fennel, And Onion Salad

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salad sides low fat nut free vegetarian thanksgiving lunch


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3 cups (1-inch) cubed peeled sweet potato (about 1 1/2 pounds)

2 tablespoons butter, melted

1/2 teaspoon ground cumin

2 large red onions (about 1 1/2 pounds), peeled and quartered

2 garlic cloves, crushed

1 fennel bulb (about 8 ounces), thinly sliced

Cooking spray

4 cups (1-inch) cubed peasant bread (about 5 ounces), toasted

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

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