Roasted Yam and Edamame Salad

Doreen Fish


This is absolutely delicious!!!
A great healthy salad that is great with a fresh loaf of rustic bread as a main meal or also a great side dish!!
This recipe is from Active Vegetarian

pinch tips: How to Peel Potatoes






15 Min


25 Min


2 large
yams, cut into small cubes
1 pkg
12 oz bag frozen organic shelled edamame, thawed
2 small
shallots,thinly sliced.
1/2 c
toasted almonds
1/2 c
dried cranberries


2 Tbsp
orange juice
1 Tbsp
balsamic vinegar
1 Tbsp
olive oil, extra virgin
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
salt & fresh ground pepper.

Directions Step-By-Step

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.
Toss well to coat, and serve!
* I added organic pumpkin seeds as well

About this Recipe

Course/Dish: Other Salads
Other Tag: Healthy