Yam, Broccoli and Pecan Salad
This was like, one of the best salads I have ever made. I had a salad at this placed called "Tractor" last weekend - kind of like, a bulk place almost, so I just got a little container of this stuff. At first I thought the broccoli and the squash wouldn't really go together, but it's not true. I used yams because i like them better. I was just trying to recreate it, so it can probably still be ironed out with regard to exact measurements and stuff. The original used ricotta, but I liked this mild sheep feta much better.
Toss the cubed yam in a roasting dish with olive oil - season with salt and pepper. Roast at 350 for about 25 min, stirring every once in a while. Meanwhile, steam the broccoli - very lightly. 4 min. When the yams are nearly done, add the drained broccoli to the yams and roast as well. In future I will try seeing if the broccoli gets done enough if I just roast them. Anyway.
When you take the yams and broccoli out of the oven, tip them into a bowl. In the roasting pan, with the residual olive oil, add a spoonful of brown sugar, and the pecans. Stir them well to coat the pecans with the oil and sugar - add more olive oil if you think it's too dry. Toast them, stirring once or twice.
When they're toasty, add to the broccoli and yams. With the remaining stuff in the roasting pan, add a bit of sherry, and a bit of lemon juice - you don't need too much - I just wanted to season it, but not have it dripping in liquid. Scrape up any brown bits to incorporate them into the dressing. Tip it over the broccoli mix and stir it together. Crumble in the feta. Mmmmmm!!!
- small head of broccoli, cut into not too small, not too big pieces
- not too big yam, peeled and cut into quite small little cubes
- olive oil
- salt and pepper
- brown sugar
- pecans, roughly chopped
- lemon juice, cooking sherry
- mild feta, maybe sheep
Toss the cubed yam in a roasting dish with olive oil - season with salt and pepper. Roast at 350 for about 25 min, stirring every once in a while. Meanwhile, steam the broccoli - very lightly. 4 min. When the yams are nearly done, add the drained broccoli to the yams and roast as well. In future I will try seeing if the broccoli gets done enough if I just roast them. Anyway.
When you take the yams and broccoli out of the oven, tip them into a bowl. In the roasting pan, with the residual olive oil, add a spoonful of brown sugar, and the pecans. Stir them well to coat the pecans with the oil and sugar - add more olive oil if you think it's too dry. Toast them, stirring once or twice.
When they're toasty, add to the broccoli and yams. With the remaining stuff in the roasting pan, add a bit of sherry, and a bit of lemon juice - you don't need too much - I just wanted to season it, but not have it dripping in liquid. Scrape up any brown bits to incorporate them into the dressing. Tip it over the broccoli mix and stir it together. Crumble in the feta. Mmmmmm!!!
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