A Guide to Feeding our Future

By: Amanda Bretthauer, RHN – Clinton, BC

“A really flavourful and colourful salad that will turn yam dislikers into yam lovers!”


  • 4 cups peeled yams, cut into bite-sized pieces
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 TBSP extra virgin olive oil
  • 4 TBSP maple syrup
  • sea salt and fresh pepper to taste
  • ½ tsp garlic powder
  • ¾ cup fresh chopped parsley
  • balsamic vinegar sweetened with a little maple syrup for a dressing


  1. Mix first 7 ingredients together and roast at 450 F until yams and onions are browned and carmelized.
  2. Transfer to a bowl and let cool to room temperature.
  3. Toss in fresh parsley and dressing. Let set 15 minutes before serving…….even better the next day!


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