Roasted Sweet Potatoes and Greens Salad with Quince Vinaigrette

• Condiments

  • 1/4 cup Balsamic vinegar
  • 4 oz Quince paste

• Baking & Spices

  • 12 oz Salad mix
  • 2 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 oz Pecans or walnuts, toasted

• Dairy

  • 4 oz Blue cheese

• Liquids

  • 1/4 cup Water

• Other

  • 1 Large or 2 small sweet potatoes, peeled and diced into small cubes

Found on lemonblossoms.com

Description

Directions

• 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!