Blood Orange & Beet Winter Harvest Salad

Roasted Butternut Squash Soup

Inspired by From Blood and Ash by Jennifer L. Armentrout

Dressing Ingredients

• 3/4 cup Olive Oil

• 1/4 cup chopped shallot

• 1/2 juiced lemon

• 2 Tbs red wine vinegar

• 1 tsp honey

• 1 Tbs dijon mustard

• 1 tsp kosher salt

Salad Ingredients

• 5 oz baby kale, spring mix, or your favorite salad green

• 1 sweet potato

• 2 tsp olive oil

• 1/2 tsp salt

• 1/4 cup raw pumpkin seeds

• ~4 oz cooked ready-to-eat beets

• 1 blood orange

Directions

1. In a medium sized mason jar (or any jar with a lid) add olive oil, red wine vinegar, lemon, honey, chopped shallots, dijon mustard and salt, then shake until well combined

2. Slice beets into disks and peel slice blood orange (here is a great video to watch for the best way to cut the blood orange)

3. Set dressing, orange slices, and beets aside until ready to assemble

4. Preheat oven to 450 degrees

5. Chop the sweet potato into very small cubes (1/4 inch) and coat with 1 tbs olive oil, 1/2 tsp salt, and add to a baking sheet

6. Roast for 10-15 minutes (I like mine extra roasty), then stir and add in pumpkin seeds to the sheet

7. Roast for additional 5 minutes until golden brown

8. Remove from oven and let cool slightly while assembling the rest of the salad

9. Toss the greens in the dressing and top with sliced blood orange, roasted beets, and sprinkle with the pumpkin seed/potato mixture

10. Serve and enjoy!

Notes: Save the extra salad dressing in the fridge, it lasts for 1-2 weeks

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