Blood Orange & Roasted Root Vegetable Salad
BLOOD ORANGE & ROASTED ROOT VEGETABLE SALAD
Rated 3.8 stars by 19 users
Category
Salad
Servings
4
Prep Time
10 minutes
Cook Time
50 minutes
Author:
Olivelle
This delicious and hearty fall salad serves as a perfect main or side dish featuring sweet potatoes, yams, beets, and a slightly sweet, fuity vinaigrette.
Ingredients
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1 Yellow Sweet Potato
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1 Orange Yam
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4 Beets
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6 Tbsp Blood Orange Olive Oil, divided
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3 1/2 tsp Vanilla Bean Sea Salt
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2 Tbsp Harvest Fig Balsamic Vinegar
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8 cups Spinach
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Pumpkin Seeds or Pecans, for finishing
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Goat or Feta Cheese, for finishing
Directions
Preheat the oven to 400 degrees F.
Dice the sweet potato, yam and beets into ¼” cubes. Arrange on a baking sheet (careful not to overcrowd) and drizzle evenly with 3 Tbsp Blood Orange Olive Oil and 3 tsp sea salt.
Roast for 40 - 50 minutes, until golden and tender.
Meanwhile, make the dressing by whisking together the remaining 3 Tbsp olive oil, sea salt and vinegar.
Arrange a large serving platter with the spinach seasoned with the dressing. Top with the roasted root veggies, pumpkin seeds and cheese.
