Blood Orange & Roasted Root Vegetable Salad

Name: Blood Orange & Roasted Root Vegetable Salad
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 1 Yellow Sweet Potato; 1 Orange Yam; 4 Beets; 6 Tbsp Blood Orange Olive Oil, divided; 3 ½ tsp Vanilla Bean Sea Salt; 2 Tbsp Harvest Fig Balsamic Vinegar; 8 cups Spinach; Pumpkin Seeds or Pecans, for finishing; Goat or Feta Cheese, for finishing

Rated 3.8 stars by 21 users

Servings

Prep Time

10 minutes

Cook Time

50 minutes

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.

Image of Blood Orange & Roasted Root Vegetable Salad

Ingredients

1 Yellow Sweet Potato
1 Orange Yam
4 Beets
6 Tbsp Blood Orange Olive Oil, divided
3 ½ tsp Vanilla Bean Sea Salt
2 Tbsp Harvest Fig Balsamic Vinegar
8 cups Spinach
Pumpkin Seeds or Pecans, for finishing
Goat or Feta Cheese, for finishing

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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.

1940 W. Main Street, Bozeman MT 59718

Blood Orange & Roasted Root Vegetable Salad