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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 293 kcal
- Protein
- 7 g
- Carbohydrates
- 24 g
- Fat
- 19 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 889 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 21 mg
- Potassium
- 535 mg
- Calcium
- 172 mg
- Iron
- 1.3 mg
- Magnesium
- 40 mg
- Phosphorus
- 158 mg
- Zinc
- 1.1 mg
- Vitamin A
- 937 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 64 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.19 mg
- Niacin
- 1.0 mg
- Folate
- 71 mcg
- Water
- 142 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Sweet potato croutons are mushy instead of slightly crisp.
Cause: Overcrowding the baking sheet caused the potatoes to steam.
Fix: Place under the broiler for 2-3 minutes, watching closely to prevent burning.
Prevention: Ensure potatoes are arranged in a single layer with at least 1cm of space between them.
Dressing is too thin and watery.
Cause: Buttermilk variations or insufficient mayonnaise.
Fix: Whisk in an additional 10-15g of mayonnaise or a spoonful of Greek yogurt to thicken.
Prevention: Shake buttermilk thoroughly before measuring. Use full-fat mayonnaise.
Cultural Context
Stilton is a historically protected British cheese that traces its origins back to the early 18th century. Known as the King of Cheeses, authentic Blue Stilton is surprisingly one of the few traditional European cheeses mandated to be made with vegetarian rennet, making this salad inherently suitable for vegetarians.
