Avocado and Roasted Yam Salad

Name: Avocado and Roasted Yam Salad
Prep time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 lb yam, peeled and cubed; 4 tablespoons olive oil; Salt and black pepper, to taste; 1/2 cup dry blueberries; 1/2 cup fresh cheese, crumbled; 1/4 cup walnuts, chopped; 1/4 cup roasted pumpkin seeds; 1 ripe avocado, peeled and cubed; 1 tablespoon cilantro, chopped; Maple vinaigrette (optional)

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Prep 10 min
Total 30 min
Ingredients 10
Servings 4

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You’ll just love this avocado and roasted yam salad! It’s not only delicious, but it’s also really easy to make. Roasting the yam might take some time, but if you’d like, you can roast the yam the day before and then just put together the salad the following day. Give it a try!

Ingredients

2 lb yam, peeled and cubed
4 tablespoons olive oil
Salt and black pepper, to taste
1/2 cup dry blueberries
1/2 cup fresh cheese, crumbled
1/4 cup walnuts, chopped
1/4 cup roasted pumpkin seeds
1 ripe avocado, peeled and cubed
1 tablespoon cilantro, chopped
Maple vinaigrette (optional)

Directions

1

Preheat the oven to 400° F. Line a baking tray with parchment paper.
2

Mix the yam, olive oil, salt, and pepper. Place the mixture on the tray and roast for about 20 minutes or until the yam softens. Remove from the oven and let cool down slightly.
3

In a large salad bowl, toss together the roasted yam, blueberries, fresh cheese, nuts, pumpkin seeds and avocado.
4

Garnish with chopped cilantro and dress with maple vinaigrette to taste. Serve.