The combination of flavors (sweet and savory) and the texture (creamy, crunchy and crisp) make this salad a winner.
12 Ounces Of Fresh, Cleaned Baby Spinach
A Large Yam Peeled And Cut Into About One Inch Cubes
1/4 Cup Of Pumpkin Seeds
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Shallot
A Teaspoon Of Fresh Thyme Leaves
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Fresh Basil
Two Tablespoons Of Dijon Mustard
1/4 Cup Of Fresh Lemon Juice
1/2 Cup And Two Tablespoons Of Olive Oil, Divided
A Teaspoon Of Sea Salt
1/2 Teaspoon Of Ground Black Pepper
Preheat the oven to 375 degrees. Toss the yam cubes with two tablespoons of olive oil, 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Roast the yam cubes on a baking sheet in the preheated oven for thirty minutes or until the yam cubes are slightly brown in color. Set the roasted yam cubes aside.
Cook the pumpkin seeds in a sauté pan on medium high heat turning them constantly until browned. Set the toasted pumpkin seeds aside.
Combine the shallot, the garlic, the thyme, the parsley, the basil, the mustard, the lemon juice, 1/2 teaspoon of sea salt and a 1/4 teaspoon of black pepper in a large salad bowl. Whisk well. While continuing to whisk, slowly drizzle in 1/2 cup of olive oil. Whisk until the mixture is well blended and thickened. Note: add more mustard if the dressing does not achieve a creamy texture. Taste and add more sea salt and/or black pepper, if desired.
Add the baby spinach and the roasted yam cubes to the dressing. Toss well. Garnish the top of the salad with the toasted pumpkin seeds and serve at once.