This delicious and hearty fall salad is a perfect main or side dish featuring sweet potatoes, yams, beets, and a slightly sweet fruit vinaigrette.
Servings: 4
Prep Time: 10 mins
Cook Time: 50 mins
Ingredients:
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1 Yellow Sweet Potato
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1 Orange Yam
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4 Beets
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6 Tbsp Blood Orange Olive Oil, divided
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8 cups Spinach
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Pumpkin Seeds or Pecans for finishing
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Goat or Feta Cheese for finishing
Directions:
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Preheat the oven to 400 degrees F.
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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.
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Roast for 40 - 50 minutes until golden and tender.
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Meanwhile, make the dressing by whisking the remaining 3 Tbsp olive oil, sea salt, and vinegar.
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Arrange a large serving platter with the spinach seasoned with the dressing. Top with roasted root veggies, pumpkin seeds, and cheese.
