Winter Salad w/ Blood Orange Vinaigrette

Ingredients

For the Blood Orange Vinaigrette:
·1/3 cup blood orange juice
·1/4 cup golden balsamic vinegar
·1 garlic clove, freshly grated
·1/4 teaspoon salt
·1/4 teaspoon pepper
·1/3 cup olive oil
For the Salad:
·1 large sweet potato, cubed
·3 tablespoons olive oil
·1 tablespoon maple syrup
·Pinch of salt/pepper, or to taste
·1/2 teaspoon smoked paprika
·1/4 teaspoon garlic powder
·6 cups leafy green of choice
·2 blood oranges, segmented
·1/4 cup pomegranate arils
·4 ounces feta cheese, crumbled

Directions

Preheat oven to 400°F and line a baking sheet with parchment paper. Toss sweet potato with olive oil and maple syrup. In a small bowl, whisk together the salt, pepper, garlic powder and paprika, then toss sweet potatoes to coat. Roast for 15 minutes, flip and roast for 10-15 more minutes. Use the potato warm or cold, your preference! Add the greens to a large bowl and sprinkle with a bit of salt and pepper. Toss the greens with the potato, oranges, pomegranate arils and feta. For the 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. Drizzle onto the salad, toss, then enjoy!

There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.

— Emilia's - Ashburton

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