Roasted Sweet Potato, Fennel, and Onion Salad

Ingredients

• 0.3 teaspoon pepper black
• 4 cups peasant bread cubed toasted (1-inch) ( 5 ounces)
• 2 tablespoons butter melted
• 8 ounces fennel bulb thinly sliced
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves crushed
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 2 teaspoons olive oil 
• 2 tablespoons orange juice fresh
• 1.5 pounds onions red peeled quartered
• 0.5 teaspoon salt 
• 3 cups sweet potatoes and into cubed peeled (1-inch) ()

Equipment

• bowl
• oven
• whisk
• roasting pan

Directions

1. Preheat oven to 40
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 400 for 35 minutes or until the vegetables are tender, stirring every 10 minutes.
4. Combine vegetables and bread in a large bowl.
5. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk.
6. Drizzle juice mixture over vegetable mixture, tossing gently to combine.
7. Serve immediately.