Chicken, roasted kumara, cranberry and spinach salad

Ingredients

• 1 large_piece (500g) kumara (orange sweet potato), cut into 2cm (¾ inch) pieces
• 1 medium_piece (170g) red onion, cut into wedges
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 600 gram chicken breast fillets
• 90 gram baby spinach leaves
• 1/3 cup (45g) dried cranberries
• 1/3 cup (50g) pine nuts
• 2 tablespoon olive oil
• 1/4 cup (80g) whole berry cranberry sauce, warmed
• 1 tablespoon red wine vinegar