Raw Yam Salad Recipes

APPLE & YAM SALAD

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.

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.

SWEET POTATO, CELERY, AND APPLE SALAD

Steps:

• In a small bowl, whisk lemon juice, ginger, and oil. Season with salt and pepper.
• In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
• Drizzle dressing over salad and season with salt and pepper.