Melt the butter in a frying pan.

Add the walnuts and pepper and cook until lightly golden.

Set aside on paper towels to drain.

Preheat oven to 400°F.

Grease a rimmed baking sheet with the olive oil.

Spread the sweet potatoes in an even layer and sprinkle with salt.

Cook for 15 to 20 minutes or until the sweet potatoes are starting to turn golden and lightly browned, flipping once.

Drain on paper towels and set aside.

Let cool to room temperature.

For the salad, start with spinach and top with sweet potatoes and then the onion, cheese and apples.

Top with cherries and nuts.

Serve with dressing on the side. (I use my maple balsamic vinaigrette dressing 2 posted on my profile for this.)