Roasted Yam And Apple Salad Recipes

ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

ROASTED YAM AND KALE SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
• Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
• Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
• Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE

Steps:

• Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

ROASTED SWEET POTATO AND APPLE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a measuring cup, add the olive oil, apple cider vinegar, honey, mustard, salt, pepper, and cinnamon and whisk to combine.
• Place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil, salt, pepper, and paprika.
• Bake until chicken is cooked through and sweet potatoes are tender, 15-18 minutes.
• Slice the chicken breast.
• Toss the sweet potatoes and sliced chicken with the sliced apples, feta, and walnuts and drizzle with vinaigrette.
• Enjoy!

ROASTED YAM AND APPLE SALAD

Steps:

• Vinaigrette: whisk first 4 ingredients in med bowl. Gradually whisk in oil. Season to taste with salt & pepper. Salad: Preheat oven to 375. Spray large rimmed baking sheet with nonstick spray. Mix yams and next 4 ingredients in large bowl. Spread out on prepared sheet in single layer. Roast until yams are tender and lightly browned on some edges, about 1 hour. Cool to room temp. Place apples, grapes & cranberries in large bowl. Add yams. Add vinaigrette to salad: toss gently to coat. transfer to large platter. Sprinkle almonds over & serve.

SWEET POTATO AND APPLE SALAD

Steps:

• Preheat oven to 350°F Wash, peel and cube the sweet potatoes (1 1/2" cubes).
• Combine potatoes and onion in a 13x9" baking dish.
• Combine sugar, orange juice, oil, lemon juice, salt and black pepper in a small bowl. Then pour this over the potato mixture - tossing well to coat.
• Cover baking dish and bake at 350F for 30 minutes (stir occasionally).
• Wash and cube the Granny Smith apples (1" cubes). Stir in the apple cubes to the casserole and then bake covered an additional 15 minutes or until apple is tender.
• Uncover dish and bake an additional 5 minutes.

ROASTED YAM AND APPLE SALAD

Steps:

• Vinaigrette: Whisk first 4 ingredients in medium bowl.Gradually whisk in oil. Season with salt and pepper to taste. DO AHEAD. Can be made 4 days ahead. Cover and chill. Salad: Preheat oven to 375. Spray large rimmed baking sheet with nonstick spray. mix yams and next 4 ingredients in large bowl.Spread out on prepared sheet in single layer. Roast yams until tender and lightly browned on some edges,about 1 hour. Cool to room temperature. DO AHEAD:Yams can be made 2 hours ahead. Let stand @ room temperature. place apples,grapes and cranberries in very large bpwl. add yams to bowl scrapingany juices from baking sheet. Add vinaigrette to salad,toss gently to coat. Transfer to large platter. Sprinkle almonds over and serve.