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Preheat oven to 375 degrees. Peel sweet potato and cut into ½-inch cubes; then spread pieces on a sheet pan. Drizzle with olive oil; season with sea salt and pepper. Roast until tender, 20-30 minutes. While sweet potatoes are in oven, make a simple lemon vinaigrette with juice from half a lemon, 3 tablespoons olive oil, sea salt and pepper. Adjust acidity to your liking. Slice half a small red onion thinly and add to vinaigrette. Onion will marinate, softening its flavor a bit. Peel orange, slice into rounds; set aside. Tear lettuce into manageable pieces; wash and spin dry. When sweet potatoes are tender, remove from oven and cool a few minutes. Combine lettuce, sweet potatoes and orange with onions and vinaigrette; toss and serve.