Roasted Yam And Edamame Salad
From doreenfish 12 years ago
- 30 mins to make
- Serves 4
Absolutely delicious!! A recipe from Active Vegetarian....
Ingredients
- 2 large yams, cut into small cubes shopping list
- 1 TBS extra virgin olive oil shopping list
- 1 12 oz bag frozen organic shelled edamame, thawed shopping list
- 2 small shallots,thinly sliced shopping list
- 1/2 cup toasted almonds shopping list
- 1/2 cup dried cranberries shopping list
- Dressing: shopping list
- 2 Tbsp orange juice shopping list
- 1 Tbsp balsamic vinegar shopping list
- 1 Tbsp olive oil shopping list
- 1 clove garlic, minced shopping list
- 1 tsp Dijon mustard shopping list
- 2 tsp maple syrup shopping list
- 1/2 tsp dried basil shopping list
- 1/2 tsp dried thyme shopping list
- 1/2 tsp dried rosemary shopping list
- sea salt shopping list
- freshly ground pepper shopping list
How to make it
- Preheat oven to 425 degrees, line a baking sheet with foil, and spray with non-stick spray.
- Toss yams with olive oil and spread out on baking sheet.
- Roast for about 20-25 minutes until edges start to brown and are tender and cooked through.
- Remove from oven and let cool.
- When cooled, combine with edamame, shallots, almonds, and cranberries in a large bowl.
- Whisk dressing ingredients together in a small bowl and pour over salad. I also added raw organic pumpkin seeds
- Toss well to coat, and serve!
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