(serves 8-10)

• 2 yams or sweet potatoes
• 1 small butternut squash (alternative: use two more yams)
• 1 Tbs cumin (on the plus side)
• 1 Tbs sesame oil (on the plus side)
• vegetable oil or spray-on oil
• 1 cup raisins or dried cranberries
• 2 heads butter lettuce, torn into bite size pieces.
• 2 tangerines or apples
• 1/3 of a small purple cabbage
• 1/2 cup pine nuts
• 1/2 bunch of cilantro, coarsely chopped.

Vinaigrette

• 1/2 cup olive oil
• 2 1/2 Tbs apple cider vinegar
• 1 1/2 Tbs Dijon Mustard (on the plus side)
• 2 garlic cloves, crushed.
• 1 Tbs Korean Chili paste or any curry paste.
• 1 tsp Balsamic vinegar

1. Preheat oven to 350 degrees. Peel butternut squash. Chop squash and yams into 1“ cubes. Spread on a baking sheet, drizzle with the vegetable oil, the sesame oil, the cumin, salt and pepper to taste. Roast approximately 1 hour.
2. Meanwhile, whisk all vinaigrette ingredients together in a small bowl and set aside. Separate tangerines into sections, and cut each section into three. Put tangerines into a large salad bowl, along with the pine nuts, the raisins, the lettuce *, and the cilantro. Using a Cuisinart, shred the red cabbage and add it to the salad bowl.
3. Once the yams are roasted until tender, add them to the salad bowl and mix with the vinaigrette.

• ALTERNATIVE PRESENTATION: Do really liked the contrast between the crunchy lettuce and the creamy yams. One way to keep the lettuce crunchy for as long as possible is to prepare the salad as stated above without adding the lettuce, and instead to prepare a mound of lettuce on each person's plate. Then the salad can simply be heaped on top of the lettuce bed, and mixed together by each guest.

source: http://postcollegiatecooking.blogspot.com/2009/10/neens-roasted-yam-salad.html

tags: vegetarian, vegan, pareve