Yam and Apple Salad with Coconut

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Holiday 2016

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Yam and Apple Salad with Coconut

Yam and Apple Salad with Coconut
Ingredients
1½ lbs. yams, peeled and cut into 3/4-inch cubes
2 tsp. + 2 tbsp. olive oil, divided
1/2 tsp. ground cumin, divided
1/2 tsp. salt, divided
3 tbsp. lime juice
1 tsp. honey
1 large Granny Smith apple, cored and cut into 3/4-inch cubes
1 to 2 tbsp. minced jalapeno (leave in seeds for extra heat)
1 tbsp. finely diced red onion
1/2 cup toasted coconut chips
2 tbsp. minced fresh cilantro
Directions

Prep: 25 minutes, Cook: 30 minutes, Serves: 6

1. Preheat oven to 400°F. Place yams in a large rimmed baking pan; drizzle with 2 tsp. oil, 1/4 tsp. cumin and 1/4 tsp. salt; toss to coat. Arrange in a single layer. Bake for about 30 minutes, stirring once, until tender and browned. Transfer to large bowl to cool.

2. Meanwhile, whisk together lime juice, honey, remaining olive oil, remaining cumin and remaining salt in small bowl.

3. Add apple, jalapeño, onion and lime juice mixture to yams and toss to combine. Just before serving, toss in coconut chips and cilantro. Serve at room temperature.

Nutritional Information:
(about 2/3 cup): 187 calories, 2 g protein, 10 g total fat (4 g sat., 0 g trans), 24 g carbohydrate, 4 g fiber, 11 g sugar, 0 mg cholesterol, 221 mg sodium, 8 points

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