Roasted Yams with Spinach Salad

A gorgeous spinach salad lightly dressed with a hint of apple-flavored vinaigrette and tossed with herb-roasted, honey-coated yams.


2 large yams, peeled and cut into 1/2-inch cubes

2 Tablespoons olive oil


1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon pepper

1 (10 ounce) bag fresh spinach, washed, dried, stems removed


2 cups apple cider

2 Tablespoons apple cider vinegar

1/3 cup olive oil

pepper to taste

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


Preheat oven to 350°.
Place yams in a 9×13-inch pan. Drizzle with olive oil and honey. Sprinkle with rosemary, thyme, salt and pepper. Cover tightly with foil and bake 15 minutes. Carefully remove foil. Stir, cover and bake another 15 minutes until tender. While yams are baking, prepare dressing.

In a medium pan bring apple cider to a boil. Boil gently 15-20 minutes until reduced to 1/4 cup. Remove from heat. Stir in vinegar. Slowly whisk until well combined. Add pepper to taste.
To assemble:
Tear spinach into bite-size pieces and put in a large bowl. Toss with warm dressing to wilt spinach. Add warm yam chunks. Toss again and serve.
Serves: 4