An intriguing twist on the roasted vegetable salad theme.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Arrange sweet potatoes, onions, and peppers on a Gefen Parchment Paper-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until vegetables are blackening. Remove from oven and cool to room temperature.
Put all vinaigrette ingredients in a container and blend with a hand blender.
Arrange lettuce and baby spinach leaves on a serving platter. Add roasted vegetables. Pour vinaigrette over vegetables and garnish with cashews.
Photography: Daniel Lailah