Roasted Sweet Potatoes and Greens Salad with Quince Vinaigrette
Ingredients
For the Vinaigrette
- 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
For the Salad
- 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
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!
Nutrition
Calories: 446 kcal, Carbohydrates: 17 g, Protein: 7 g, Fat: 39 g, Saturated Fat: 9 g, Cholesterol: 21 mg, Sodium: 441 mg, Potassium: 402 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 5795 IU, Vitamin C: 24.8 mg, Calcium: 178 mg, Iron: 1.3 mg
