This salad is not what you expect it to be.
Both crunchy and tender, with just enough sweet heat, and a touch of creaminess to cool down your tongue. It’s perfect picnic fare, and I’ve even been known to serve it with crumbled goat cheese as a unique taco filling.
Ingredients
- 4 medium garnet yams, scrubbed and cut into 1" cubes (leave the skin on) $2.50
- 4 tbsp extra virgin olive oil, divided Pantry
- juice of 1 lime $0.50
- 1 tbsp honey Pantry
- 1 tbsp mayonnaise or plain Greek yogurt Pantry
- 2 tbsp finely chopped red onion (about 1/4 medium red onion) $0.50 for a whole onion
- 2 tsp freshly-grated ginger $0.50 for a large piece ginger root
- 3 green onions (white and green parts), sliced $1 for a bunch
- 1 handful fresh cilantro leaves, chopped $1 for a bunch
- 1 green jalapeño, seeded and chopped finely $0.25
- 1 handful dried cranberries $1.50 for 1/2 cup in the bulk section
- 1 handful toasted walnut pieces $2 for 1/2 cup in the bulk section
- salt and pepper to taste Pantry
Recipe Serves 4-6
Directions
- Preheat oven to 425 degrees F.
- Toss yams with 2 tbsp olive oil and spread on the baking sheet. Roast for 22-25 minutes, or until browned on the outside and fork-tender on the inside. Transfer to a clean plate and let cool.
- While the yams cool, whisk together the remaining olive oil, lime juice, honey and mayonnaise or Greek yogurt. Set aside.
- Once the yams have cooled, toss them in a large bowl with the remaining ingredients (except the salt and pepper). Toss with the dressing and season with salt and pepper to taste.
- Serve immediately or refrigerate for up to 4 hours.
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