Blood Orange and Roasted Root Vegetable Salad

Blood Orange and Roasted Root Vegetable Salad

Ingredients:

Directions:

  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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