Winter Salad w/ Blood Orange Vinaigrette

by How Sweet Eats
Winter Salad w/ Blood Orange Vinaigrette


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


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!

I really feel a debt of gratitude to Walmestone Growers as due to our weekly deliveries of top quality Vegetable, fruit and Eggs, we are eating so much more healthily. Each item is of a quality I would choose myself.

— Mary From Canterbury

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