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!


  • 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


  • 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


  • 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 & Nikki

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  • Made this for ladies Bible Study group – they loved it and want the recipe. I didn’t have dijon mustard so used regular – the salad was still amazing.
    I used sliced almonds and toasted them by placing in single layer on cookie sheet and baked them at 350 for 8 – 10 minutes. Watch so they don’t burn!
    I think you can add more sweet potatoes.

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