This is a new salad I’ve been tweaking and I think it’s just about perfect…see what you think.
1 yam, peeled and cut into 1/2 inch cubes
1 large sweet onion, halved and sliced into 1/2 inch ribbons
1 T. olive oil
1/2 t. salt
1/4 t. ground black pepper
8 cups mixed greens
1 c crumbled feta cheese (could substitute goat cheese Shelby;)
1/2 c walnuts, chopped
4 dried figs, sliced
4 dried apricots, sliced
1/4 c. olive oil
2 T balsamic vinegar
1 T lemon juice
1 T mustard (any kind you want)
1 clove garlic, minced
2 t maple syrup
1/4 t salt
pepper to taste
Pre-heat oven to 400 F. Toss veggies with olive oil, salt and pepper. Roast for 35 minutes. Meanwhile prepare remaining ingredients.
Whisk together all dressing ingredients in a small bowl or shake in a glass jar. Set aside.
In a large bowl, toss the greens with 3/4 of the dressing. Divide evenly between 4 bowls. Top with roasted veggies, walnuts, cheese and fruit. Drizzle each bowl with remaining dressing.