Sweet Nibbly Bits Yam Salad

Here I go, craving salads again.

I may be in denial that winter is still among us.

Just this morning I had a strong urge to get up early, throw on my running shoes, strap on my Garmin, and run down the country roads around our house. Problem is – as beautiful a run that it is, it’s totally impossible with all this snow!

My Uncle in British Columbia told me yesterday that the birds have returned, and the songs of the robins have filled his bedroom every morning this week.

I can’t take it!

So last night I tricked my mind; just for a moment, into thinking it was summer.

To warm up this salad [because after all, it is still winter :(], I added ginger, and used yams instead of the traditional white potato.

I just love the way the ginger compliments the raisins! This is a great go-to recipe when you’re invited to a last minute barbecue or pot luck. It was so easy to whip up!

Sweet Nibbly Bits Yam Salad
Recipe type: Vegan, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 generous servings
Play games with your taste buds with a twist of ginger, the sweetness of raisins, and earthy tones of yam. Great served on it’s own, as a side to a burger, or wrapped in a rice tortilla!
  • 2 medium sized yams, diced into ½ inch cubes – don’t peel!
  • ½ cup veganaise [other types of mayonnaise can be used]
  • ½ cup raisins
  • ½ cup pecans, chopped
  • 2 teaspoon freshly grated ginger
  • 3 stalks celery, diced small
  • ½ red onion, diced small
  • ½ teaspoon himalayan rock salt
  • Black pepper
  1. Fill a large sauce pan of water, cover and bring to a boil. Place diced yams in pot and cook for 8-10 minutes [mine were perfect at 9 minutes]. Remember: you don’t want them too soft!
  2. Meanwhile, combine remaining ingredients in a large bowl.
  3. After yams are strained and rinsed, add to the large bowl and mix until just combined.
  4. Serve warm, or cold. Either way, it’s delicious!

View Nutritional Information (once on page scroll down)

What’s your favorite summer activity?

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  1. I made this tonight and it’s very delicious…especially when it’s warm. It’s very soothing and comforting. Thank you for sharing this recipe.

  2. Hey Leanne!
    I have been reading and making your recipes for a few months now, and finally thought I would send a quick note! I made this potato salad tonight and it was so yummy, I loved it! Keep up the awesome work! I love the site, so pretty, and so easy to search through the recipes! I definitely look forward to seeing the daily updates everyday!! Take care!

  3. This looks absolutely delicious! And of course I love that is it vegan! It just might be one of my lunches next week. I’m still on the hunt for Himalayan rock salt though–being snowed in has made that hunt a bit difficult. ;)

    • Thanks, Stef! I’ll be posting loads of vegan recipes throughout the challenge. Thought since I’m not participating, I could at least help out by posting a bunch of vegan tasties! Good luck with the Himalayan rock salt! Sea salt will work in the interim.

  4. Mmmm, how healthy and delicious looking. I love all the bright beautiful colors. Splendid post!