Blood Orange and Roasted Root Vegetable Salad

Blood Orange and Roasted Root Vegetable Salad



  1. Preheat the oven to 400 degrees F.

  2. 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.

  3. Roast for 40 - 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.



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