Roasted Yam and Swiss Chard Salad with Pomegranate and Feta Cheese

Yam is one of the common ingredients we use in our salad starting in late fall.  They are sweet, comforting, abundant and inexpensive.  To add a more complex note, you can always add pomegranate, cheese, or even dried fruits in it.

Roasted Yam Ingredients:

2 Sweet Yam, peeled and cut into chunks

4 tablespoons Vegetable Oil

1/2 teaspoon Curry Powder

1/2 teaspoon Cumin Powder

1 teaspoon Onion Powder

1/3 teaspoon Salt

Salad Ingredients:

1 Pomegranate, shelled

2 cup Rainbow Chard, torn into bite size

1/4 cup Feta Cheese

Dressing Ingredients:

4 tablespoons Olive Oil

1 tablespoon Agave Syrup

Direction:

1. Preheat the oven to 400F.  In a small bowl, toss together the yam ingredients until the yams are well coated.  Place them in the oven to bake until golden and slightly crispy outside; about 25 minutes.

2. Arrange the salad ingredients on a serving plate; set aside.

3. In a small bowl, whisk together olive oil and agave syrup; set aside.

4. Once the yams are roasted, remove them from the oven to cool.  Top them on the bed of salad green and drizzle the dressing over; serve immediately.