Roasted Yam, Cranberry and Feta Salad with Maple Syrup, Smoked Bacon and Herbs

October 04, 2020

Roasted Yam, Cranberry and Feta Salad with Maple Syrup, Smoked Bacon and Herbs

Just 8 days to go until Canadian Thanksgiving (October 12th), and we hope your menu planning is going well! Looking for a spectacular salad to wow your dinner guests? This excellent recipe was shared with Well Seasoned by the late Anthony Sedlak when we had the pleasure to host him at one of our cooking classes at our old location on the bypass. This delicious salad is a blend of flavours and will have your salad bowl empty before you've finished carving the bird!

This recipe serves 4-6 as a meal with a side sandwich. Serve it as a hearty side this Thanksgiving!

Roasted Yam, Cranberry and Feta Salad with Maple Syrup, Smoked Bacon and Herbs

Ingredients:

Instructions:

  1. In a large mixing bowl, combine the yam, 2 tbsp Olive Oil, maple syrup, and smoked paprika and season with kosher salt and freshly cracked black pepper. Divide evenly between two baking sheets lined with parchment paper, and place onto the centre rack of a preheated 420 degree oven set to conviction. Roast the yam until golden brown, and just folk tender (approx. 30-40 minutes). Remove the roasted yams and allow to cool.
  2. Next, preheat 1 tsp olive oil in a medium sized sauté pan over medium-high heat. Add the bacon and cook until crisp. Remove the bacon and discard all but a quarter of the fat. Return the pan to the heat and add the onion, garlic and rosemary. Cook until the onion is golden brown and soft (approx. 5-6 minutes).
  3. One cool, combine the yams, bacon mixture, cranberries, almonds, spring onion, and chives in a large mixing bowl. Dress with lime juice and maple syrup, and season to taste with kosher salt and freshly cracked black pepper. Top with crumbled fat cheese and serve.

Prep Time: 20 Minutes

Cook time: 40 Minutes




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