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Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.
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Fall Salad with Pecans, Yams and Cotija

Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.
Prep Time5 minutes
Cook Time25 minutes
Course: Main Course, Salad
Cuisine: American, Farm to Table, Farmer's Market, Vegetarian
Keyword: Autumn Salad, Fall Salad, Garnet Yam Recipes, Salad with Roasted Sweet Potato, Sweet Potato Salad, Thanksgiving Salad, Thanksgiving Side Dish
Servings: 4

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.