Roast yam and red onion salad
Here’s a super easy and delicious warm roasted vegetable salad for a cold day.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Watch the video to find out how to make this yam salad
Method
- Preheat oven to 200°C
- Place yams, onions and chickpeas in a large roasting tray
- Add oil and mix until the vegetables are coated
- Roast in oven for approximately 30 minutes or until beginning to brown and a fork can be inserted easily into the yams
- Remove from oven and while still hot mix through the spinach and orange juice
- Serve warm or allow to cool for a cold salad.
- 4 cupRoughly chopped yams
- 2Red onions, sliced into large pieces
- 1can chickpeas, drained and rinsed
- 2 tbspoil
- 4 cupsWashed and roughly chopped spinach
- 1/4 cuporange juice
Per serve
- Energy1058kJ
- Total Fat10.8
- Saturated Fat1.8g
- Total Carbohydrate34.1g
- Sugars11.4g
- Dietary Fibre8.7g
- Sodium366mg
- Protein7.1g
Watch the video to find out how to make this yam salad
Method
- Preheat oven to 200°C
- Place yams, onions and chickpeas in a large roasting tray
- Add oil and mix until the vegetables are coated
- Roast in oven for approximately 30 minutes or until beginning to brown and a fork can be inserted easily into the yams
- Remove from oven and while still hot mix through the spinach and orange juice
- Serve warm or allow to cool for a cold salad.
Ingredients
- 4 cupRoughly chopped yams
- 2Red onions, sliced into large pieces
- 1can chickpeas, drained and rinsed
- 2 tbspoil
- 4 cupsWashed and roughly chopped spinach
- 1/4 cuporange juice
Ingredients
- 4 cupRoughly chopped yams
- 2Red onions, sliced into large pieces
- 1can chickpeas, drained and rinsed
- 2 tbspoil
- 4 cupsWashed and roughly chopped spinach
- 1/4 cuporange juice
Nutrition Facts
Per serve
- Energy1058kJ
- Total Fat10.8
- Saturated Fat1.8g
- Total Carbohydrate34.1g
- Sugars11.4g
- Dietary Fibre8.7g
- Sodium366mg
- Protein7.1g
Watch the video to find out how to make this yam salad
Method
- Preheat oven to 200°C
- Place yams, onions and chickpeas in a large roasting tray
- Add oil and mix until the vegetables are coated
- Roast in oven for approximately 30 minutes or until beginning to brown and a fork can be inserted easily into the yams
- Remove from oven and while still hot mix through the spinach and orange juice
- Serve warm or allow to cool for a cold salad.
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