Description
A vibrant and refreshing Winter Chopped Salad featuring roasted sweet potatoes, baby romaine or spring greens, blood orange segments, pomegranate arils, and crumbled feta cheese, all tossed together with a tangy and slightly sweet blood orange vinaigrette. Perfect as a nutrient-packed, flavorful side or light meal during the colder months.
Ingredients
Roasted Sweet Potato
- 1 large sweet potato, cubed (size as desired)
- 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
Salad Base
- 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
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prep ensures even and mess-free roasting of the sweet potatoes.
- Toss Sweet Potatoes with Seasonings: In a large bowl, combine the cubed sweet potatoes with olive oil and maple syrup. In a small bowl, whisk together salt, pepper, garlic powder, and smoked paprika. Sprinkle this seasoning mixture over the sweet potatoes and toss well to coat evenly.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes out on the prepared baking sheet. Roast in the preheated oven for about 15 minutes, then flip them and roast for an additional 10 to 15 minutes until tender and slightly caramelized. You can use the sweet potatoes warm or cold depending on your preference.
- Prepare the Blood Orange Vinaigrette: In a large bowl, combine the blood orange juice, golden balsamic vinegar, freshly grated garlic, salt, and pepper. Whisk these ingredients together thoroughly. While whisking continuously, slowly stream in the olive oil until the vinaigrette is emulsified and smooth. Store any leftover dressing in the fridge for up to one week.
- Assemble the Salad: Place the chopped baby romaine or spring greens into a large salad bowl and lightly season with salt and pepper. Add the roasted sweet potatoes, chopped blood orange segments, pomegranate arils, and crumbled feta cheese on top of the greens.
- Toss and Serve: Drizzle the blood orange vinaigrette over the salad. Gently toss everything together to combine and coat with the dressing. Serve immediately for best freshness and flavor.
Notes
- Sweet potato cube size can be adjusted to preference; smaller cubes roast faster.
- Blood orange juice and segments can be substituted with regular oranges if blood oranges are unavailable, though flavor will differ.
- Salad can be served warm or cold depending on roasted sweet potato temperature preference.
- Leftover vinaigrette keeps well refrigerated for up to a week.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
