This salad can be made ahead, dressed up to an hour before serving, and served at room temperature. It also works well served warm and dressed just before serving.
Ingredients
SERVINGS: 8 Serving(s)
Salad
- 4 cups yams, (about 2 large yams) cut in 1” cubes
- 2 Tbsp olive oil
- 2 cups green beans, ends trimmed
- 1 apple, cored and thinly sliced
- 8 cups hearty mixed greens (kale, arugula, spinach and mustard greens)
- ½ cup crumbled creamy blue cheese (such as Little Qualicum Cheeseworks Bleu Claire or Haltwhistle Cheese Co. Abergavenny)
- 1 cup walnuts
Dressing
- 3 Tbsp honey
- 4 Tbsp apple cider vinegar
- 1 tsp fresh lemon thyme (or regular thyme), finely chopped
- 1 tsp salt
- ½ tsp pepper
- 4 Tbsp olive oil
Preparation
Preheat oven to 350°F. Toss yams with oil and roast for 20-25 minutes until soft but still firm when pierced with fork. Blanch green beans in boiling water for 2 minutes, then plunge into ice water to stop cooking and drain in colander until ready to serve. Meanwhile mix all salad dressing ingredients together and set aside.
When ready to serve (or up to an hour before) toss greens and apple together with half of the dressing and arrange on a long platter. Top with green beans, yams, walnuts and blue cheese, drizzle remaining salad dressing over and serve.
