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

Ingredients:

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

directions:

roasted yam: preheat oven to 400º 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