Blood Orange & Roasted Root Vegetable Salad
Blood Orange and Roasted Root Vegetable Salad
Rated 3.8 stars by 24 users
Author:
Olivelle
Servings
4
Prep Time
10 minutes
Cook Time
50 minutes
Fall in love with this hearty and vibrant salad that brings together the earthy sweetness of roasted root vegetables like sweet potatoes, yams, and beets, all tossed in a slightly sweet, fruity dressing. Whether served as a main dish or a side, this salad is the perfect combination of comfort and freshness making it ideal for cozy dinners or holiday feasts!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
-
1 Yellow Sweet Potato
-
1 Orange Yam
-
4 Beets
-
6 Tbsp Blood Orange Infused Olive Oil, divided
-
3 ½ tsp Vanilla Bean Infused Sea Salt
-
2 Tbsp Harvest Fig Barrel Aged Balsamic
-
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.