Blood Orange Chopped Salad With Sweet Potato Food

SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING

Steps:

• In a large pot fitted with a steamer basket, steam the sweet potatoes in batches until just tender, 12 to 15 minutes per batch. Transfer them to a large bowl and let cool to room temperature.
• Meanwhile, in a small bowl, make the Orange-Maple Dressing by whisking the olive oil, maple syrup, orange juice, vinegar, ginger, nutmeg and salt.
• Add the green onions, parsley, pecans and raisins to the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until ready to serve.

SWEET POTATO SALAD WITH ORANGE DRESSING

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain., Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange zest, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold.

BLOOD ORANGE CHOPPED SALAD WITH SWEET POTATO

Steps:

• directions: roasted sweet potato 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! 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. blood orange 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. Store in the fridge for up to one week.

BLOOD ORANGE VINAIGRETTE

Steps:

• Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.