Equipment
* optional
Ingredients
Sweet Potato Croutons
- 400 g sweet potato, peeled and diced into 1.5cm cubes
- 15 ml olive oil, extra virgin
- 2 g smoked paprika
- 3 g kosher salt
- 1 g black pepper, freshly ground
Tangy Buttermilk Dressing
- 60 ml buttermilk, well shaken
- 50 g mayonnaise
- 15 ml apple cider vinegar
- 5 g dijon mustard
- 5 g chives, finely chopped
- 2 g garlic powder
- 2 g kosher salt
Salad Base
- 150 g baby greens mix, washed and spun dry
- 80 g stilton cheese, crumbled
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper to prevent sticking.
In a mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, kosher salt, and black pepper until evenly coated.
Spread the seasoned sweet potatoes in a single, even layer on the prepared baking sheet. Roast for 20 minutes, flipping halfway through, until fork-tender and caramelized on the edges.
While the sweet potatoes roast, combine the buttermilk, mayonnaise, apple cider vinegar, dijon mustard, chives, garlic powder, and kosher salt in a small mixing bowl. Whisk vigorously until smooth and emulsified.
Allow the roasted sweet potatoes to cool slightly for 5 minutes. In a large mixing bowl, gently toss the baby greens with half of the buttermilk dressing.
Transfer the dressed greens to a serving platter. Top evenly with the warm sweet potato croutons and crumbled Stilton cheese. Drizzle the remaining dressing over the top and serve immediately.
Chef's Notes
- To achieve a more pronounced blue cheese flavor in every bite, you can whisk 20g of the Stilton directly into the dressing, mashing it against the sides of the bowl.
- The sweet potatoes act as a gluten-free 'crouton' that provides satisfying complex carbohydrates and natural sweetness, which balances the harsh tang of the vinegar and blue cheese.
- If using a very delicate greens mix like pure baby spinach, dress the salad right at the very last second to prevent wilting, or serve the dressing entirely on the side.
- Warm sweet potatoes slightly wilt the greens they touch, which releases the aromatic oils of the Stilton cheese. This temperature contrast is intentional and delightful.
Storage
Refrigerator: 3 days — Store dressing, sweet potatoes, and greens in separate airtight containers to prevent wilting.
