Roasted Sweet Potatoes and Greens Salad with Quince Vinaigrette
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!
12ouncesof salad mixI used kale, radicchio, spinach and baby romaine lettuces
4ouncesBlue Cheese, crumbledI used gorgonzola
2 - 3ounces pecans or walnuts, toasted
Instructions
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.
To Make the Vinaigrette
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.
Assemble the Salad
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!