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Avocado and Roasted Yam Salad

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  • Prep 10 min
  • Total 30 min
  • Ingredients 10
  • Servings 4
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You’ll just love this avocado and roasted yam salad! It’s not only delicious, but it’s also really easy to make. Roasting the yam might take some time, but if you’d like, you can roast the yam the day before and then just put together the salad the following day. Give it a try!
by Oriana Romero
Updated Jul 7, 2017
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  • 2 lb yam, peeled and cubed
  • 4 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/2 cup dry blueberries
  • 1/2 cup fresh cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 1/4 cup roasted pumpkin seeds
  • 1 ripe avocado, peeled and cubed
  • 1 tablespoon cilantro, chopped
  • Maple vinaigrette (optional)


  • 1
    Preheat the oven to 400° F. Line a baking tray with parchment paper.
  • 2
    Mix the yam, olive oil, salt, and pepper. Place the mixture on the tray and roast for about 20 minutes or until the yam softens. Remove from the oven and let cool down slightly.
  • 3
    In a large salad bowl, toss together the roasted yam, blueberries, fresh cheese, nuts, pumpkin seeds and avocado.
  • 4
    Garnish with chopped cilantro and dress with maple vinaigrette to taste. Serve.

Expert Tips

  • tip 1
    Replace fresh cheese with blue cheese if you want your salad to have an intense flavor.

Nutrition Information

No nutrition information available for this recipe
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