Directions:
- 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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.68 Kcal (1485 kJ) | ||
| Calories from fat | 191.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.3g | 33% | |
|---|---|---|---|
| Sodium | 29.2mg | 1% | |
| Potassium | 688.91mg | 15% | |
| Total Carbs | 33.69g | 11% | |
| Sugars | 18.77g | 75% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 13.57g | 27% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 3.1mg | 17% | |
| Calcium | 121.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 199.29 Kcal (834 kJ) | ||
| Calories from fat | 107.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 33% | |
|---|---|---|---|
| Sodium | 16.41mg | 1% | |
| Potassium | 387.09mg | 15% | |
| Total Carbs | 18.93g | 11% | |
| Sugars | 10.54g | 75% | |
| Dietary Fiber | 4.62g | 33% | |
| Protein | 7.63g | 27% | |
| Vitamin C | 8.8mg | 26% | |
| Iron | 1.7mg | 17% | |
| Calcium | 68.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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