2 large sweet potatoes, peeled, washed, and cut into 2-cm cubes
140 mL (½ cup + 1 tbsp) of extra-virgin olive oil
Sea salt and black pepper, to taste
3 garlic cloves, unpeeled
45 mL (3 tbsp) of white balsamic vinegar (or white wine vinegar)
30 mL (2 tbsp) of clementine juice
1 romaine lettuce, leaves washed and dried
6 clementines, peeled and sliced
1 ball of Saputo Mozzafinadi lattecheese
125 mL (½ cup) of pomegranate seeds
60 mL (¼ cup) of roasted pumpkin seeds
Preheat oven to 400°F. Line a baking sheet with parchment paper. Add the sweet potatoes, then drizzle with 15 mL (1 tbsp) of olive oil. Toss to coat the sweet potato, then spread to a single layer. Season with salt and pepper and add the unpeeled garlic cloves. Roast for 15 to 20 minutes, or until the sweet potatoes are lightly golden and tender. Let cool completely.
For the dressing: peel the three roasted garlic cloves. In a blender or a food processor, add the remaining olive oil, the white balsamic vinegar, the clementine juice and the garlic cloves. Blend until the dressing is smooth and emulsified. Season with salt and pepper to taste.
To serve: cut or tear the romaine lettuce leaves into pieces and place into a large salad bowl. Add the roasted sweet potato cubes, the clementine slices and enough dressing to lightly coat the ingredients. Tear the ball of Saputo Mozzafinadi latte cheese into pieces and add to the salad. Gently toss, and garnish with pomegranate and roasted pumpkin seeds.