Nutritious, filling roasted Japanese yam and asparagus salad with sugar snap peas, cherry tomatoes, avocado, and a creamy tahini dressing. This delicious salad makes for a satisfying lunch or dinner.
Fall is upon us, so that means more soup, chili, root vegetables (hello delicata squash), and all the pumpkin goodies – more to come on that front! Now, just because we’re entering into a new season, doesn’t mean that salads are going away.
I’m a year-round salad kind of gal. Spring and Summer are all about the fresh fruit, raw veggies, and light dressings, whereas Fall and Winter welcome roasted veggies, squash, potatoes, and heartier ingredients.
One of my favorite ways to transition from Summer to Fall is adding some roasted veggies to my salads. A few of my favorite veggies to roast are asparagus, Japanese Yams, brussels sprouts, and sweet potatoes.
Let’s talk about the star of this salad – Japanese Yams. If you haven’t tried Japanese Yams, my friend, you need to add them to your list the next time you’re at the grocery store. They’re similar to a sweet potato but even better in my opinion. Their texture is super creamy and they bake up so perfectly crisp on the outside and soft on the inside.
The key to baking the perfect Japanese Yams is to cut them about half an inch thick, line them on a baking sheet, drizzle with a little avocado oil, sprinkle some pink Himalayan sea salt and garlic powder and that’s it. I recommend flipping them halfway through that way they get evenly crisp on both sides. Total game changer.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #livingwellwithnic on Instagram. Cheers, friends!
Roasted Japanese Yam and Asparagus Salad with Tahini Dressing
Ingredients
Salad
- 3 cups Mixed Greens
- 1 small Japanese Yam
- 5-10 Asparagus Spears
- ½ Avocado
- ½ cup Cherry Tomatoes
- ½ cup Sugar Snap Peas
Tahini Dressing
- ⅓ cup Tahini
- ¼ cup Water
- 2 Tbs Coconut Aminos
- 2 Garlic Cloves
Instructions
- Preheat the oven to 425 degrees F.
- Spread the sliced Japanese yams over a large parchment paper-lined baking sheet and drizzle with avocado oil and sprinkle with garlic powder and sea salt. Bake for 25 minutes, flipping half-way through.
- Add mixed greens to a bowl and top with yams, asparagus, tomatoes, sugar snap peas, and avocado.
Dressing
- Add all ingredients for the dressing to a small blender and blend until well-combined.
