Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.
This time of year is all about throwing a tray of vegetables in the oven and roasting until the edges are perfectly caramelized. A little salt and pepper, a drizzle of olive oil and you have big flavor. Throw in some toasted pecans for the crunch factor and a little crumbled Cotija cheese. All the necessities to make a well rounded salad.
Garnet yams have that beautiful fall color and add a little sweetness to your salad game. Garnet yam? I know, I know, everything is a sweet potato, but REALLY let’s give credit to the yam. They are very similar and some say they are the same, but are they?
If you can’t find garnet yams, most definitely use a sweet potato, or even butternut squash. Roasting method should be close to the same time. Just pop that fork in the center and make sure it’s tender. Let the outer edges get a little browned and crispy.
Thinking of serving this as a side dish? Try grilling salmon for the main dish. The earthiness of this salad goes perfectly with grilled or roasted salmon. Check out my Sweet & Spicy Citrus Salmon
This salad would make the perfect Thanksgiving side dish for something light on the table. Add it to your holiday dinner plans and check out Out West Style Thanksgiving for the full meal plan.
Ingredients in Fall Salad with Pecans, Yams and Cotija
- Mixed Greens – Grab a bag from your farmer’s market or a blend from the grocery
- Pecans – Toasted pecans are a very fall flavor and add that needed crunch
- Yams – Garnet yams, often mistaken for sweet potatoes, cubed and roasted
- Cotija Cheese – A Mexican cheese similar to feta and easily crumbled
- Shallot – Softer and sweeter flavor than using an onion
- Apple Cider Vinegar – The punch to the vinaigrette
- Dijon Mustard – The substance needed for viscosity
- Avocado Oil – You could sub olive oil
- Agave Nectar – What I use to sweeten my vinaigrette
Love Salads? Try These Recipes
Looking for another roasted vegetable salad? Roasted Beet Salad with creamy goat cheese and toasted pecans is my go-to salad. I always have beets on hand, they last a long time in the fridge and are so easy to roast up. In a hurry to get dinner on the table fast? 15 Minute Salmon Salad is for you. It’s like Nicoise Salad, meets Cobb salad, meets the Pacific Northwest. In charge of bringing the party salad? Shaved Brussels Sprouts Salad holds up the best over time, meaning it won’t get soggy and wilt.
Fall Salad with Pecans, Yams and Cotija
Ingredients
- 1 garnet yam peeled and cubed
- 1/4 cup avocado or olive oil
- 1 pinch salt and cracked black pepper
- 1 bowl mixed salad greens about 10 oz.
- 1 cup pecans toasted
- 1/4 cup Cotija cheese crumbled
Shallot Vinaigrette
- 1/2 cup shallot thinly sliced
- 1 tbsp. Dijon mustard
- 6 tbsp. apple cider vinegar
- 1 tbsp. agave nectar
- 1/4 cup avocado or olive oil
- 1 pinch salt and cracked black pepper
Instructions
- Coat cubed garnet yams in olive oil, salt and cracked black pepper. Roast at 350 degrees for 25 minutes. I use the air fryer for this, but an oven works too! When cooked through, remove and let cool. Toast pecans in a single layer at 350 degrees for 3 minutes. This can be done at the same time as the garnet yams, on a separate shelf in the air fryer or oven. Just remember to take the pecans out at 3 minutes, while letting garnet yams continue to cook.
- While the garnet yams are roasting, place mixed greens in serving bowl and whisk together the Shallot Vinaigrette.
- After the garnet yams have cooled, layer them in the mixed greens. Drizzle in dressing, adding a little at a time. You may have leftover dressing. Add in the toasted pecans and Cotija cheese.
Shallot Vinaigrette
- Combine shallot, Dijon mustard, apple cider vinegar and agave nectar. Slowly whisk in avocado oil. Season with salt and cracked black pepper.
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