Roasted Sweet Potato, Pomegranate, and Pecan Salad

1. Preheat the oven to 220°C (425°F).
2. In a large bowl, toss the sweet potato wedges with olive oil, ground cinnamon, salt, and pepper until evenly coated.
3. Spread the sweet potato wedges in a single layer on a baking tray lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until tender and lightly caramelized.
4. While the sweet potatoes are roasting, prepare the remaining salad ingredients.
5. In a large serving bowl, combine the spinach or leafy greens, toasted pecans, pomegranate arils, diced red onion, and diced feta cheese.
6. Once the sweet potatoes are roasted, add them to the salad bowl.
7. Drizzle the salad with olive oil and sprinkle with fresh chopped mint.
8. Toss the salad gently to combine all ingredients and ensure they are evenly coated with the dressing.

Serve the salad immediately as a warm side dish or allow it to cool slightly before serving. Enjoy!