Roasted Yam And Edamame Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Absolutely delicious!! A recipe from Active Vegetarian.... Ingredients:
2 large yams, cut into small cubes |
1 tbs extra virgin olive oil |
1 12 oz bag frozen organic shelled edamame, thawed |
2 small shallots,thinly sliced |
1/2 cup toasted almonds |
1/2 cup dried cranberries |
dressing |
2 tbsp orange juice |
1 tbsp balsamic vinegar |
1 tbsp olive oil |
1 clove garlic, minced |
1 tsp dijon mustard |
2 tsp maple syrup |
1/2 tsp dried basil |
1/2 tsp dried thyme |
1/2 tsp dried rosemary |
sea salt |
freshly ground pepper |
Directions:
1. Preheat oven to 425 degrees, line a baking sheet with foil, and spray with non-stick spray.
2. Toss yams with olive oil and spread out on baking sheet.
3. Roast for about 20-25 minutes until edges start to brown and are tender and cooked through.
4. Remove from oven and let cool.
5. When cooled, combine with edamame, shallots, almonds, and cranberries in a large bowl.
6. Whisk dressing ingredients together in a small bowl and pour over salad. I also added raw organic pumpkin seeds
7. Toss well to coat, and serve!
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