Preheat the oven to 200 degrees celsius. Line a baking tray with baking paper
Spread the sweet potato salad pieces across the baking tray. Drizzle with 1 tbsp extra virgin olive oil and 1 tsp sea salt. Use your hands to toss the ingredients to ensure the potato is evenly covered in oil.
Bake in the pre-heated oven for 35 mins or until cooked through (cooking time will depend on thickness of potato slices).
To make the caramelised onions, heat the remaining olive oil in a nonstick frying pan over a medium heat. Add the sliced onions and saute for 3-4 mins or until they start to soften. Add the balsamic vinegar and the coconut sugar to the pan. Cook for 7-10 mins or until the liquid has reduced and the onions are caramelised.
To prepare the dressing, combine all of the ingredients in a small bowl or jar. Whisk or shake to combine. Season to taste with sea salt and blac pepper.
To assemble the salad, spread the baby spinach leaves across the base of a large serving platter. Top with the sweet potato slices, chopped parsley, toasted almonds and caramelised onion. Drizzle the dressing over the top and serve!
You might like to add a vegan goats cheese or dairy free feta for a creamy delicious version.