Toad's Kitchen

(mostly) healthy recipes for the family

Delicious Yam, Red Pepper and Spinach Salad

I recently discovered “Eat Clean” food and fitness author Tosca Reno. Her “Eat Clean” style of cooking is delicious and inspired. Although I can’t quite do egg-white omelettes yet – the yolk is my favourite part! – I have been incorporating her style of cooking into a lot of our meals. I recommend her cookbook, the recipes are easy to follow and her choices of ingredients unusual and yummy. I made this salad of hers, and as usual had to mess with it slightly. I found the seasonings just a little on the shy side, so I upped them a bit. The contrast of colours and tastes (sweet and sour) are wonderful. The results were both colourful and delicious, and I thought I would share 🙂

1 large or 2 medium (orange!) yams, peeled and diced into 1/2′” cubes (about 4 cups’ worth)

1 large red pepper, cut in 1″ chunks

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

sea salt and freshly ground black pepper

4 cups fresh spinach

Dressing:

2 teaspoons balsamic vinegar

1 teaspoon fresh lemon juice

1 large clove garlic, minced finely

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

1/2 teaspoon honey

sea salt and freshly ground black pepper

1 tablespoon olive oil

Preheat oven to 425 degrees. Toss yam cubes and pepper pieces in olive oil until coated. Sprinkle with cumin, cayenne, salt and pepper and toss again. Spread onto baking sheet and bake for 20-25 minutes or until yam cubes are fork-tender. Let cool.

Whisk dressing ingredients together in small bowl.

Place cooled yam and pepper in salad bowl. Toss with dressing. Incorporate spinach leaves, tossing gently.

Serves 4-6 as a side salad, or 2 as a generous and tasty main course 🙂

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One thought on “Delicious Yam, Red Pepper and Spinach Salad

  1. A Table in the Sun on said:

    What an interesting salad! Your dressing components are very inviting.

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