Roasted Yam and Edamame Salad

Try a new potato salad tonight! Roasting the sweet potatoes first brings out their rich flavour, and the add ins give it crunch and zip!

Simply Delicious!

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:

• 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!

Zuzana