Sweet Potato Salsa

Preheat oven to 400ºF. Line a baking sheet with foil and spray with cooking spray.

Toss potatoes, olive oil, cinnamon, nutmeg and a generous amount of salt and pepper together in a large bowl. Spread the potatoes out onto the baking sheet and roast for 10 minutes.

After 10 minutes, flip potatoes and add sliced shallots to the pan. Roast another 10-12 minutes.

While potatoes and shallots are roasting, whisk together grapeseed oil, vinegar, honey and a dash of salt and pepper in a small bowl; set aside.

When potatoes and shallots are done, transfer to a large bowl. Add red pepper, pomegranate, blackberries and parsley and toss together gently. Pour dressing into bowl and toss again. Season with salt and pepper to taste.

Serve warm.