Source: Patricia Chuey, MSc., RD | Catégorie: Salades, Diabétique, Santé du cœur

Warm Yam, Sundried Tomato and Arugula Salad

Prepare the roasted yams in advance to make quick work of this gorgeous salad. A perfect accompaniment to any grilled or roasted meat.

Warm Yam, Sundried Tomato and Arugula Salad


  • 4 cups yams, peeled and cubed  1 L
  • 3 Tbsp canola oil, divided 45 mL
  • 1/2 tsp salt 2 mL
  • 1/2 cup sundried tomatoes, not packed in oil 125 mL
  • 1/2 cup grated Reggiano Parmesan or crumbled Feta cheese 125 mL
  • 4 cups package arugula (or spinach or mixed greens) 1L
  • 4 green onions, chopped
  • 1 Tbsp balsamic vinegar 15 mL
  • 1 tsp Dijon mustard 5 mL 


  • 1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  • 2. In large bowl, toss cubed yams with 1 Tbsp (15 mL) canola oil and salt. Arrange on baking pan and bake for 25 minutes. This can be done up to a day in advance. Keep cooked yams refrigerated until assembling the salad.
  • 3. While yams cook, in medium bowl, cover sundried tomatoes with very hot water and allow to stand for 25 minutes. Drain and chop.
  • 4. In large bowl, combine cooked yams, tomatoes, cheese, arugula and green onion.
  • 5. Prepare dressing by combining the remaining 2 Tbsp (30 mL) canola oil with the balsamic vinegar and Dijon mustard. Drizzle over salad and toss to combine. 


8 cups


1 cup


Per Serving

Lipides7 g
Gras saturés1 g
Cholestérol5 mg
Glucides8 g
Fibres4 g
Sucres3 g
Protéines2 g
Sodium250 mg