Yam, Arugula & Cranberry Toss

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This is a tasty dish to serve on a cool fall day. It pairs well with a grilled chicken breast but it could be a colorful addition to your Thanksgiving dinner. Of course if you are serving it for a crowd you can easily double or triple the recipe.

(Makes 2-3 servings)

2 cups diced yams, winter squash or sweet potatoes
½ medium red onion, diced
1 tablespoon olive oil
½ teaspoon salt or herb salt
2 tablespoons chopped pecans
¼ cup dried cranberries
2 cups arugula

Heat oven to 375° F. Peel yams and dice into ½- inch cubes; toss yams and onions with olive oil. Spread on shallow baking dish or pizza pan; sprinkle with salt and bake for 30-35 minutes. Five minutes before removing yams from the oven, spread chopped pecans on the edge of the pan and continue to bake. Remove from oven and place mixture into a serving dish. Add dried cranberries and arugula; toss. Serve warm.

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