Blood Orange & Roasted Root Vegetable Salad
Blood Orange & Roasted Root Vegetable Salad
Olivelle
4
10 minutes
50 minutes
Salads
This delicious and hearty fall salad serves as a perfect main or side dish featuring sweet potatoes, yams, beets, and a slightly sweet, fruity vinaigrette.
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
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.
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