It’s freezing cold and a chilled salad just won’t cut it! That’s why I have prepared for you a warm, sweet potato salad, loaded with spinach, corn and beans, gently tossed in a chipotle dressing, leaving you nice and cozy during these winter days.

• 1 pound sweet potato, peeled and cubed
• 1/2 jalapeño, minced, (optional, omit if you don’t like the spice)
• 2 TBSP olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 cups baby spinach
• 1/2 cup corn kernels
• 1/2 cup canned black beans, drained and rinsed
• 1 TBSP chopped fresh cilantro leaves
• Crumbled feta, for serving

For the Chipotle Dressing:

• 2 TBSP olive oil
• 1 TBSP freshly squeeze lime juice
• 2 tsp pureed chipotle peppers in adobo sauce
• 1 tsp honey
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Kosher salt and freshly ground black pepper, to taste

To make the dressing, combine olive oil, lime juice, chipotle peppers, honey, garlic and onion powder, salt and pepper, to taste; set aside.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place sweet potatoes and jalapeño onto prepared baking sheet. Add 2 tablespoons olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 20 minutes.