Author Notes
I like to think of this warm salad as a treat salad. Although anything involving blue cheese feels like a treat to me. Soft sweet potato with crunchy walnuts and sunflower seeds, tart dried cranberries and a little bit of rich, salty blue cheese hits it out of the park for me. I keep the skins on my potatoes, mostly out of laziness. feel free to peal yours if you wish. —leah.vandeveldt
Ingredients
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2
medium sweet potatoes, scrubbed and cut into 1-inch cubes
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3 tablespoons
olive oil, divided
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1/4 cup
walnut pieces, toasted
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2 tablespoons
sunflower seeds, toasted
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2 tablespoons
dried cranberries
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2 tablespoons
crumbled blue cheese such as Roquefort, Gorgonzola, or Stilton
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1 tablespoon
white wine vinegar
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salt & pepper, to taste
Directions
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Pre-heat oven to 400 F
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Place diced sweet potatoes on a baking tray and toss with 2 tablespoons olive oil and season with salt and pepper.
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Bake for 15 minutes, tossing half-way through, until golden and soft. Remove from oven and let cool for 5-10 minutes.
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Combine sweet potato, nuts, seeds, cranberries and cheese in a bowl. Drizzle on remaining olive oil, vinegar and additional pinch of salt to taste. Toss well to combine. Serve warm or at room temperature.
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