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Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette

5 from 2 votes
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roasted sweet potato

  • 1 large sweet potato, cubed (size is totally up to you – how much do you want to eat?)
  • 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
  • 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


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.

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