Goats Cheese & Sweet Potato Salad with Cranberries
Delicious served warm, this Goats Cheese & Sweet Potato Salad is simply sensational! The creamy goat's cheese is covered in seeds, nuts and dried cranberries, served on a bed of baby leaves and roasted sweet potatoes and red onion. With a drizzle of white wine vinaigrette, this is an amazingly satisfying salad to have any time of the year!
Preheat the oven to 200°C Fan. Spread the sweet potato cubes on a baking tray lined with baking parchment. Add the onion quarters to the tray keeping the quarters whole (otherwise, they may burn). Drizzle everything with a tbsp of olive oil and season with salt and pepper. Place in the oven for 25-30 minutes or until potatoes are tender.
In a dry pan toast the seeds and pinenuts just until starting to brown. Take off the heat and let cool down slightly.
Roughly chop the seeds and pinenuts and mix them with the chopped dried cranberries. Spread the lot on a plate.
Cut the soft goats cheese into rounds with a thin bladed knife, wiping the knife in between. Roll each round in the cranberry mixture pressing the coating onto the cheese so it sticks. Set them aside.
Make the vinegraitte by mixing the olive oil, white wine vinegar and a pinch of salt and pepper in a small bowl.
Divide the baby leaves between bowls. Top with roasted sweet potatoes and red onions. Then add the crusted goats cheese rounds, drizzle with the vinegraitte and serve!