Tuesday, February 24, 2015

winter salad with roasted yam, blood orange, and pomegranate

This scrumptious winter salad makes a gorgeous presentation. The perfect balance of sweet and tart, tender and crunchy this will be a total treat for your senses. The recipe is taken almost directly from howsweeteats.com


roasted yam
1 large yam, cubed
3 Tbsp olive oil
1 Tbsp. maple syrup
1 tsp. salt
½ tsp. smoked paprika
¼ tsp. garlic powder

6 cups spring greens or other lettuce
2 blood oranges, segmented and chopped (more if using small) see below
¼ cup pomegranate arils
4 ounces feta, crumbled
¼ cup toasted pumpkin seeds (optional)

blood orange vinaigrette
⅓ cup blood orange juice
¼ cup organic apple cider or golden balsamic
1 garlic clove, pressed or or minced
¼ tsp. salt
¼ tsp. pepper
⅓ cup olive oil


roasted yam: preheat oven to 400ยบ F. Line a baking sheet with parchment paper. Toss the yam cubes with olive oil and maple syrup. In a small bowl, combine salt, pepper, paprika, and garlic powder, then toss yams with it. Roast 15 minutes, flip and roast for 10-15 minutes more. Allow to cool if desired.

Add the greens to a large bowl and sprinkle with some salt and pepper. Add yam, oranges, pomegranate, and feta. Serve with vinaigrette.

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.

After attempting a few different methods this is what I found to be the quickest and least messy way to segment the oranges:

with a very sharp knife, cut into thick slices
cut off peel
chop into pieces

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