This nutritious salad is filling and tangy. Delicious served warm or cold, it makes the perfect lunch!
Preheat the oven to 220ºC/Gas Mark 7. Cut the sweet potatoes into 3cm (1 1/4 in) chunks and toss with the olive oil in a large roasting tin. Season and roast for 25 minutes, stirring halfway. Put the pecans in a smaller roasting tin and place in the oven for the final 6 minutes of the cooking time.
Meanwhile, heat the extra-virgin olive oil in a small pan over a low heat and very gently fry the red onion until softened, about 4-5 minutes. Tip in the olives and balsamic vinegar, warming through, then season and set aside.
Heat the quinoa according to pack instructions. When the sweet potatoes are done, take out of the oven and stir through the quinoa to combine. Transfer to a large serving plate with the spinach, then roughly chop the pecans and scatter over. Spoon over the red onion, olive and balsamic dressing and top with the goat's cheese, a grinding of black pepper and a squeeze of lemon juice.