Small pieces of oven roasted sweet potatoes lay on a bed of kale, spinach, radicchio and baby romaine. Toasted pecans add a crunch and creamy blue cheese takes it to the next level of yum! Tossed in a tangy Quince – Balsamic Vinaigrette. This Roasted Sweet Potatoes and Greens Salad with Quince Vinaigrette is unique and delicious!
With the holidays upon us and all the fun festivities, some days I feel like I need a lighter but still delicious meal to get me through the day (anyone else over eating this time of year?).
What I like the most about this salad is its uniqueness and versatility. It’s easy enough you can serve it as a meal on a weeknight and beautiful and unique enough to be a part of any special occasion or gathering.
How many times have you had quince vinaigrette?
I love quince! As a child growing up in Peru, we used to eat quince raw like apples. I admit, it is sour and astringent but I think that is the best part of it! (Yes I am a bit weird. Most people don’t eat quince raw). Raw quince looks like a cross between an apple and a pear. Cooked quince tastes just like it! Most of the world eats quince cooked in the form of preserves and jellies.
And then there is the most famous preparation of all. Quince paste (dulce de membrillo) is a very popular snack from Spain. It is usually paired with cheeses like Manchego, a sheep’s milk cheese from La Mancha, Spain.
Quince paste is an amazing under-used ingredient and the star of this vinaigrette. Nowadays you can find it in most supermarkets. Just go to their cheese area (where ever they have brie cheese) and you’ll find it right next to the fancy looking crackers and other cheese accompaniments.
- Walnuts are a great substitution for the pecans.
- You can use any greens you like.
- Here’s a link for Quince Paste This is the one I used for this recipe.
- The vinaigrette will keep for 5 days in the refrigerator.
PIN IT FOR LATER