Be sure to use Canody Canola Oil for a light, tasty, and nutritious addition to this recipe!
4 cups yams, peeled and cubed 1 L
3 Tbsp Canody, heart-healthy Canadian 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) Canody, heart-healthy Canadian 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) Canody, heart-healthy Canadian canola oil with the balsamic vinegar and Dijon mustard. Drizzle over salad and toss to combine.
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