Roasted Yams with Greens, Cherries and Pistachios

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2 pounds jewel or garnet yams

3 tablespoons extra virgin olive oil, divided

1/4 cup pomegranate infused or plain balsamic vinegar

Freshly ground salt and pepper to taste

6 cups spring mix greens

1/2 cup Sunsweet Cherries

5 ounces goat cheese, thinly sliced (optional)

1/4 cup coarsely chopped pistachios


Prep time: 15 minutes
Cook time: 30 minutes

Preheat oven to 425F. Peel yams and cut into 3/4-inch chunks. Place on a baking sheet and toss with 1 tablespoon oil. Roast for 25 minutes, stirring occasionally, until tender and lightly browned. Remove from oven and whisk together remaining oil, vinegar, salt and pepper in a large bowl. Add greens and cherries and toss lightly. Immediately add hot yams to bowl and toss again. Place in 6 salad bowls and top each with goat cheese, if desired. Sprinkle with pistachios. Makes 6 servings.

Nutritional analysis per serving:SIX
Calories: 300, Fat: 11g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 150mg, Potassium: 655mg, Carbohydrates: 48g, Fiber: 5g, Sugar: 7g, Protein: 4g, Vitamin A: 20%, Vitamin C: 40%, Calcium: 6%, Iron: 10%

Nutritional analysis per serving:SIX w/cheese
Calories: 360, Fat: 16g, Saturated Fat: 5g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 240mg, Potassium: 661mg, Carbohydrates: 48g, Fiber: 5g, Sugar: 7g, Protein: 9g, Vitamin A: 25%, Vitamin C: 40%, Calcium: 8%, Iron: 15%