Blood Orange and Roasted Root Vegetable Salad

Blood Orange and Roasted Root Vegetable Salad

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



  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 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 roasted root veggies, pumpkin seeds, and cheese.



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