Best Apple Yam Salad Recipes

ROASTED YAM AND APPLE SALAD image

Yield 8 to 10 1

Number Of Ingredients 17

vinaigrette:
2 1/2 tbps apple cider vinegar
1 tbsp mild Indian curry paste(such as Patak's)
2 1/4 tsp honey
3/4 tsp Dijon mustard
1/2 cup vegetable oil
Salad:
Nonstick vegetable oil spray
3 lbs yams(red skin)peeled,cut into 1-1 1/4 in. cubes
2 tbsp vegetable oil
1 tbsp cumin seeds
1 tbsp Asian sesame oil
1 tsp salt
3 lge Fuji or Gala apples,cored,cut into 1 -1 1/4 inch cubes
3 cups stemmed green grapes
1 cup dried cranberries
1/2 cup almonds,toasted,chopped

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.

Apple & Yam Salad image

Provided by Miss Annie

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups peeled and grated sweet potatoes (yams)
2 tart green apples, peeled,cored and chopped (Granny Smith or Pippin)
1/2 cup dried currant
1/2 cup pecan pieces, toasted
1 orange, juice of
1 lime, juice of
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, finely minced
salt & freshly ground black pepper, to taste
1/3 cup olive oil

Steps:

Mix the sweet potatoes, apples, currants and pecans in a large bowl.
Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl.
Whisk together, then add the oil in a thin stream, whisking constantly.
Pour over the salad, toss well to combine well, then refrigerate overnight before serving.

Nutrition Facts : Calories 321.9, Fat 18.8, SaturatedFat 2.3, Sodium 79.4, Carbohydrate 38.9, Fiber 6, Sugar 19.8, Protein 3.2