Blood Orange & Roasted Root Vegetable Salad

Blood Orange & Roasted Root Vegetable Salad

Blood orange & roasted root vegetable salad is the perfect fall compliment to any meal. The flavors will give you a cozy warm feeling.

Ingredients

• 1 Yellow Sweet Potato

• 1 Orange Yam

• 4 Beets

• 6 Tbsp Blood Orange Olive Oil, divided    

• 3 ½ tsp Vanilla Bean Sea Salt

• 2 Tbsp Harvest Fig Balsamic Vinegar

• 8 cups Spinach

• Pumpkin Seeds or Pecans, for finishing

• Goat or Feta Cheese, for finishing

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.