Roasted Yam and Edamame Salad

Roasted yams are one of my favorite things.  Although I enjoy them plain, they are also delicious in warm salads. I use it as a main dish because it contains edamame for protein.  When I thought up the recipe, I wanted it to have lots of flavorful elements, so I added sweet cranberries, savory shallots, toasted pecans and a flavorful vinaigrette.  I have served this to a few picky eaters, who were skeptical but once they had finished the salad they loved it!  It is also a delicious protein packed side dish and would be wonderful with a holiday spread.  Enjoy!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: Serves 4-6 | Prep Time: 10 minutes | Cook Time: 25 minutes | Ready in: 35 minutes

Ingredients

• 2 large organic garnet yams, cut into small cubes
• peanut oil
• 1 12 oz bag frozen organic shelled edamame, thawed
• 2 small organic shallots,thinly sliced
• 1/2 cup toasted pecans (available in bulk)
• 1/2 cup dried cranberries (available in refriderated bulk in produce)
• Dressing:
• 2 Tbsp organic orange juice
• 1 Tbsp balsamic vinegar
• 2 Tbsp Spectrum peanut oil
• 1 clove organic garlic, minced
• 1 tsp dijon mustard
• 2 tsp maple syrup (available in bulk)
• 1/2 tsp organic dried basil (available in bulk)
• 1/2 tsp organic dried thyme (available in bulk)
• 1/2 tsp organic dried rosemary (available in bulk)
• sea salt
• freshly ground black pepper

Instructions

Preheat oven to 475 degrees.

Line a sheet pan with foil, and spray with non-stick spray. Toss yams with olive oil and spread out on sheet pan. Roast for about 20-25 minutes until starting to brown at the edges and are tender and cooked through. Remove from oven and let cool slightly.

When cooled, combine with edamame, shallots, pecans, and cranberries in a large bowl. Whisk dressing ingredients together in a small bowl and pour over salad. Toss well to coat, and serve!