Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Crispy Yams
Dressing
Finishing
Method
Crispy Yams
- 1
Preheat and prepare yams
Preheat the oven to 220°C (425°F). Place the cubed yams in a large bowl, pat dry with a towel to remove excess moisture.
- 2
Toss the yams with 2 tbs neutral oil, smoked paprika, 2 tsp fine sea salt, and 1/2 tsp black pepper until evenly coated.
- 3
Spread the yams in a single layer on a rimmed baking sheet lined with parchment paper or a lightly oiled sheet. Roast on the middle rack for 25–30 minutes, turning once halfway through, until edges are browned and cubes are tender when pierced with a fork. If necessary, broil for 1–2 minutes at the end to encourage crisping—watch closely to avoid burning.
- 4
Remove yams from the oven and immediately sprinkle with the remaining 1 tsp fine sea salt. Let cool slightly while you assemble the salad so they retain some crispness.
Dressing
- 5
In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1.5 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tbs fresh lemon juice, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
- 6
Whisk or shake vigorously until the dressing emulsifies and is smooth. Taste and adjust seasoning—add more salt, acid (vinegar or lemon), or sweetener as needed.
Salad Assembly
- 7
Place the mixed salad greens in a large mixing bowl. Add the roughly chopped soft herbs, sliced radishes, and sliced green onion.
- 8
Drizzle about half of the dressing over the greens and herbs and toss gently to coat. The herbs should remain bright and not be over-dressed.
- 9
Add the warm roasted yams to the salad bowl and gently fold them in so their heat slightly wilts the greens and releases flavor. Taste and add more dressing if needed—aim for light, even coating.
- 10
Transfer the salad to a serving platter or divide among plates. Sprinkle toasted pumpkin seeds over the top, followed by crumbled feta or ricotta salata if using, and scatter microgreens or extra herb leaves as a garnish.
- 11
Serve immediately so the yams remain slightly crisp and the herbs stay tender. Leftover dressing can be stored in the refrigerator for up to 5 days.