This delicious and hearty fall salad serves as a perfect main or side dish featuring sweet potatoes, yams, beets, and a slightly sweet, fruit vinaigrette.
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Prep Time: 10 minutes – Cook Time: 50 minutes – Total Time: 60 minutes
Yield: 4-6 People
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Ingredients:
– 1 Sweet Potato (yellow)
– 1 Yam (orange)
– 4 Beets
– 6 Tbsp Blood Orange Olive Oil, divided
– 3 1/2 tsp Sea Salt (Vanilla Bean or Sel Gris), divided
– 2 Tbsp Balsamic Vinegar (Harvest Fig)
– 8 Cups Spinach
– Pumpkin Seeds or Pecans, for finishing
– Goat or Feta Cheese, for finishing
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Instructions:
- Preheat the oven to 400 degrees F.
- Dice the sweet potato, yam and beets into 1/2″ cubes. Arrange on a baking sheet and drizzle evenly with 3 Tbsp Blood Orange Olive Oil and 3 tsp sea salt.
- Roast for 50 minutes, until golden and tender.
- Meanwhile, make the dressing by whisking together the remaining 3 Tbsp olive oil, sea salt and vinegar.
- Arrange a large serving platter with the spinach seasoned with the dressing. Top with the roasted root veggies, pumpkin seeds and cheese.
