Garlic Roasted Yam Arugula Salad
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Garlic Roasted Yam Arugula Salad

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4


  • 3 Tbsp. pine nuts
  • 3 Tbsp. pomegranate seeds
  • 1 medium yam peeled
  • 3 oz. goat cheese
  • 1 1/2 Tbsp. garlic
  • 2 Tbsp. olive oil plus some for dressing
  • Balsamic glaze we buy DeLallo brand
  • 1 tsp. salt
  • 2 tsp. fresh rosemary
  • 6 cups arugula greens


  • Peel and slice the yams into 1/2 inch rounds; add to a medium size bowl. Toss with 1 Tbsp. garlic, 1 Tbsp. olive oil, and salt. Add a few cracks of fresh pepper if desired. Bake in the oven at 400 degrees for about 30 minutes, stirring occasionally. (I like to place on a sheet of foil or parchment paper for easy clean up.)
  • In a small frying pan add 1/2 Tbsp. of olive oil. When hot, add pine nuts and 1 tsp. fresh chopped rosemary. Cook on stove on medium heat until golden. Drain any excess oil and set aside.
  • In a large salad bowl, add arugula. Layer yams, pine nuts, pomegranate seeds, remaining finely chopped rosemary, and crumbled goat cheese on top. Lightly drizzle with olive oil and balsamic glaze; serve!