Blood Orange Chopped Salad With Sweet Potato

Name: Blood Orange Chopped Salad With Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette; YIELD: SERVES 2 PREP TIME: 45 MINUTES; ingredients:; roasted sweet potato; 1 large sweet potato, cubed (size is totally up to you - how much do you want to eat?); 3 tablespoons olive oil; 1 tablespoon maple syrup; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 6 cups baby romaine leaves or spring greens, chopped; 2 blood oranges, 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 clove, freshly grated or pressed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup olive oil

Servings: persons

Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette
YIELD: SERVES 2 PREP TIME: 45 MINUTES
ingredients:
roasted sweet potato
1 large sweet potato, cubed (size is totally up to you - how much do you want to eat?)
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
6 cups baby romaine leaves or spring greens, chopped
2 blood oranges, 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 clove, freshly grated or pressed
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

1
directions:
2
roasted sweet potato
3
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!
4
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.
5
blood orange vinaigrette
6
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.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette, YIELD: SERVES 2 PREP TIME: 45 MINUTES, ingredients:, roasted sweet potato, and more.

Yes, Blood Orange Chopped Salad With Sweet Potato falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!