Blood Orange & Roasted Root Vegetable Salad

Blood Orange & Roasted Root Vegetable Salad made with Blood Orange Olive Oil, Vanilla Bean Sea Salt, Harvest Fig Balsamic Vinegar, Spinach, and fall root vegetables served on a white platter on a marble table.

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This delicious and hearty fall salad serves as a perfect main or side dish featuring sweet potatoes, yams, beets, and a slightly sweet, fruit vinaigrette. 
Prep Time:   10 minutes - Cook Time:   50 minutes - Total Time:   60 minutes
Yield: 4-6 People
- 1 Sweet Potato (yellow)
- 1 Yam (orange)
- 4 Beets
- 6 Tbsp Blood Orange Olive Oil, divided
- 8 Cups Spinach
- Pumpkin Seeds or Pecans, for finishing
- Goat or Feta Cheese, for finishing
  1. Preheat the oven to 400 degrees F.
  2. Dice the sweet potato, yam and beets into 1/2" cubes. Arrange on a baking sheet and drizzle evenly with 3 Tbsp Blood Orange Olive Oil and 3 tsp sea salt.
  3. Roast for 50 minutes, until golden and tender.
  4. Meanwhile, make the dressing by whisking together the remaining 3 Tbsp olive oil, sea salt and vinegar. 
  5. Arrange a large serving platter with the spinach seasoned with the dressing. Top with the roasted root veggies, pumpkin seeds and cheese. 

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