Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette
User Reviews
5
8 reviews
Excellent
Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
roasted sweet potato
- 1 sweet potato cubed (size is totally up to you - how much do you want to eat?, large
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 6 cups romaine lettuce leaves chopped, baby, or spring greens
- 2 blood orange segmented and chopped
- 1/4 cup pomegranate arils
- 4 ounces feta cheese crumbled
blood orange vinaigrette
- 1/3 cup blood orange juice
- 1/4 cup golden balsamic vinegar
- 1 garlic freshly grated or pressed, clove
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
roasted sweet potato
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the sweet potato cubes with the olive oil and maple syrup. In a small bowl, whisk together the salt, pepper, garlic powder and paprika, then toss the sweet potatoes with it. Roast for 15 minutes, flip and roast for 10 to 15 minutes more. Use the potato warm or cold – it’s your preference!
- Add the chopped greens to a large bowl and sprinkle with a bit of salt and pepper. Toss the greens with the potato, oranges, arils and feta. Top with the vinaigrette and serve.
blood orange vinaigrette
- Combine orange juice, vinegar, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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