Last updated on September 27th, 2017 at 05:44 pm
This Salad with Quince Vinaigrette has small pieces of roasted sweet potatoes on a bed of kale, spinach, and baby greens. Toasted pecans add a crunch and creamy blue cheese takes it to the next level of yum!
This Salad with Quince Vinaigrette is unique and delicious. Tossed in a tangy Quince – Balsamic Vinaigrette this is a salad your family and friends will love. Perfect for special occasions!
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.
- Turn this salad into a complete meal! Serve it with
Chicken with the Best Balsamic Vinaigrette
Crunchy Macadamia Nut Crusted Chicken Tenders
- The vinaigrette will keep for 5 days in the refrigerator.
- 4 ounces of quince paste, membrillo, cut into small pieces
- ¼ cup water
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- 1 large or 2 small sweet potatoes,peeled and diced into small cubes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 12 ounces of salad mix I used kale, radicchio, spinach and baby romaine lettuces
- 4 ounces Blue Cheese, crumbled I used gorgonzola
- 2 - 3 ounces pecans or walnuts, toasted
- Preheat the oven to 400 degrees Fahrenheit
- Place the diced sweet potatoes in a single layer on a baking sheet. Drizzle them with 1 tablespoon of olive oil and season with salt and pepper to taste. Toss well. Bake for 20 – 25 minutes or until cooked through and tender. Remove from the oven and reserve.
- In a blender or food processor at a low setting, puree the quince paste with the water and balsamic vinegar. Slowly drizzle in the ½ cup of extra virgin olive oil and process until fully emulsified. Season with salt and pepper. Reserve.
- In a large platter or salad bowl arrange the greens, top with the roasted sweet potatoes and toasted pecans. Drizzle some of the vinaigrette and toss to combine. Top with crumbled blue cheese. Add more vinaigrette if needed. Enjoy!