Oak Rose Farm Asian Green Salad with Roasted Yams

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The contrast of the roasted yams and the fresh bite of greens is so perfect. Filling enough to be a meal, but not so complicated that you couldn’t make it on your lunch break. #love

All ingredients listed can be purchased from the Local Rhoots Grocery, those in *BOLD can be requested in our special request section and included in your order. Thank you for your support and we hope you find inspiration in our content.



4  Sweet Potatoes, Cubed

*2 Tablespoons Olive Oil

*½ teaspoon Salt

*½ teaspoon Pepper

*½ teaspoon Ginger

*2 teaspoons Parsley, minced 

4 cups Asian Greens

*¼ cups Red Onion, Sliced Thin


*¼ cups Olive Oil

*2 cloves Garlic, Minced

*1-½ Tablespoon Coconut Aminos (or Soy Sauce)

*1 Tablespoon Apple Cider Vinegar

*½ teaspoon Ginger

*2 Tablespoons Honey

*2 Tablespoons Sesame Oil


Preheat oven to 400°F.

In a medium bowl, combine diced sweet potatoes, oil, and salt, pepper, ginger, and parsley. Toss to cover the sweet potatoes. Spread the mixture on a baking sheet and roast for 20–25 minutes, stirring occasionally, until fork tender.

Meanwhile, wash the greens and place in a bowl. Blend the dressing ingredients until smooth.

Remove the sweet potatoes and allow to cool for 5 minutes. Toss the greens with dressing and top with red onion & sweet potatoes. Garnish with sesame seeds, if desired. Serve immediately.