Blood Orange & Roasted Root Vegetable Salad

BLOOD ORANGE & ROASTED ROOT VEGETABLE SALAD
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

Ingredients:
- 1 Sweet Potato (yellow)
- 1 Yam (orange)
- 4 Beets
- 6 Tbsp Blood Orange Olive Oil, divided
- 3 1/2 tsp Sea Salt (Vanilla Bean or Sel Gris), divided
- 2 Tbsp Harvest Fig Balsamic Vinegar
- 8 Cups Spinach
- Pumpkin Seeds or Pecans, for finishing
- Goat or Feta Cheese, for finishing
Instructions:
  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. 

Older Post
Newer Post
Close (esc)

Newsletter

Sign up below to be a part of our mailing list

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now