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Roasted Sweet Potato Salad with Blood Orange Dressing



  • Preheat oven to 400F
  • Slice sweet potatoes in semi circle and arrange in single layer on a baking sheet, toss with 1 tbsp olive oil, salt and pepper and bake for 40 minutes, turning once at 20 minutes
  • Meanwhile, toast almonds with cumin and cardamom and set aside
  • Slice blood oranges, reserving 1 tbsp of juice
  • To make dressing combine shallot, 1 tbsp of blood orange juice & 3 tbsp of remaining olive oil
  • When sweet potatoes are done, arrange on top of mesclun greens, add sliced pears, almonds and drizzle with dressing
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