Coconut Encrusted Yams with Apples, Goat Cheese, Spinach and Honey Glaze Salad
Inspired by one of my favorite bloggers - Undressed Skeleton, my sister had sent me this recipe for cinnamon roasted butternut squash salad and I was immediately in love. I had done a hard bootcamp and one of the fellow boot campers asked me if I was blogging that night. I told her that I wasn't going to and I was going to whip up one of my many go to salads. When I got home though, my husband had bought me a purple yam and I was so happy that he knew how happy that would make me, but also I immediately knew that I needed to create a version of this recipe for dinner. So blogging began!
This salad did not require any dressing given how flavorful the yam ended up being. I would have loved WAY more spinach as I like lots of leafy greens but in this case, supplies were running low. I also would substitute pears for apples if (correct that, WHEN) I make this again.
This recipe made 2 salads with total calories of 300 each. The candied yams were approximately 177/cup.
Ingredients (for 2 servings):
Purple Yam or Regular Yam - 4 cups cubed
Blue Agave Syrup - 1 tbls
Unsweetened Coconut Shredded - 1 tbls
Cinnamon
Nutmeg
Spinach - 4 cups
Goat Cheese - 4 tbls
Apple - small/medium
Honey - 2 tbls
 |
I have started to use this a lot more in cooking |
 |
My first purple yam |
Directions:
 |
Ok, laugh at me now, laugh later, but I was SHOCKED to find out that my purple yam was not purple at all. Perhaps this is common knowledge but I had no idea and had to chuckle at myself as I was picturing this colorful candied purple yam. Oh well, I moved on quickly. |
 |
Dice the yam into small squares. I did 2 inch cubes, next time I would do 1 inch cubes as the 2 inch cubes were almost too big in the salad. Add in the blue agave syrup, coconut, cinnamon and nutmeg. |
 |
Preheat the oven to 365'. Spread on a baking sheet with parchment paper and bake for 20 minutes. |
 |
Take out of oven and flip, sprinkle with more nutmeg and cinnamon. |
 |
Bake for another 20-30 minutes. Mine took longer than I thought, which is another reason I might make 1 inch cubes next time. I then drizzled with the honey and broiled for 2-3 minutes. My kitchen smelt like heaven at this point. |
 |
Take out of the oven and let cool while you make the rest of the salad. |
 |
Place spinach on the plates. I wish I had WAY more spinach, but the bag was half empty after my green smoothie posting. |
 |
Add in goat cheese and diced apples. |
 |
Add the yams and enjoy. |
 |
Don't forget the husband friendly version. My husband had some beef tenderloin left over and he fried it up to serve with this salad. |
 |
My salad was more than enough for me. The yams are very filling! |
 |
Husband friendly version. Salad as I made it. On the side, he added his grilled steak and a ton of the leftover yams. He enjoyed the yams and it is a repeat recipe for sure! |
No comments:
Post a Comment