Roasted Sunchokes w/Spinach, Goat Cheese + Pecans

• 10 sunchokes (about 2 lb | 910 g), cut into 1-inch (2.5-cm) pieces
• 1

After roasting the sunchokes, toss with the spinach and a big glug of olive oil, and transfer to a serving platter. Sprinkle with the pecans and dots of goat cheese, and serve.