Spiced Roasted Potato and Yam Salad
When it starts to get chilly outside, I like to make hearty salads with a few warm ingredients added. Especially things like roasted potatoes or yams. The salad I am sharing with you today contains both of them and is one of my favorites. I add in chickpeas for a bit of protein, spinach for extra nutrients, and toss it all in a simple dressing with a few toasted flavorful spices. This salad leaves you feeling satisfied, not heavy and it is so tasty!
Amy currently works in our deli 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 dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Pre-heat the oven to 400F degrees, and line a sheet pan with foil (or oil it really well). Toss the potatoes and yams with just enough olive oil to coat and spread them out on the sheet pan. Sprinkle with sea salt, and roast in the oven for about 45 minutes until tender and starting to brown. Remove from the oven and let cool until warm, then combine with the chickpeas and other veggies in a bowl. Whisk together the dressing in a bowl, then pour over the salad and toss to coat. Serve right away.
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- Allergen Friendly
- Heart Healthy
- Side Dish