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Author Notes: This salad combines my favorite creamy dressing with seasoned roast vegetables. The salted almonds and pepitas add texture and crunch that will leave your tastebuds happy. —Caitlin Hoey
cup Green Goddess Dressing
cup canned cannellini beans
five spice blend
- Cut 1 yam into cubes. Drizzle the cut yam with olive oil, salt, and five spice blend. Place the yams on a baking sheet. Roast the yams in the oven at 350 F for 15 minutes.
- Slice 2 cups of kale. Toss the kale with green goddess dressing.
- Top the salad with the roast yams, cannellini beans, pepitas, and almonds.