Avocado and Roasted Yam Fall Ensalada
68
Updated Mar 13, 2025
This post may contain affiliate links. Please read our disclosure policy.
We have a wonderful announcement to make. We have just partnered with Avocados from Mexico to come up with authentic, traditional, and modern recipes using their avocados.
Avocados from Mexico are delicious, healthy, creamy, and lend themselves to so many different recipes. To prove my point, just take a look at the long list of recipes on the revamped Avocados from Mexico website. This delectable fruit can be transformed into a main dish, side dish, a drink, an appetizer, a soup, and even a dessert. The possibilities are endless.
As with all recipes on our blog we like to incorporate fresh and seasonal ingredients. This avocado recipe includes bright-orange yams which take on a creamy texture when roasted. This October dish is a nod to the season’s flavors and hues.
You can easily serve this dish as an appetizer with tostadas for your Halloween or Dia de los Muertos festivities or as a healthy Latino side dish for your traditional Thanksgiving.
This simple ensalada is very comforting and perfect for the fall and winter. Toasting the pepitas (pumpkin seeds) and roasting the corn and yams in your kitchen makes your entire home smell amazing. While roasting the yams and corn in my friend Karla’s kitchen, her daughter, Kelsey walked in and said, “Oh my gosh what are you cooking, it smells incredible?” The aroma from the roasting makes you want to dive into this dish. The addition of the avocados gives it a velvety texture, which brings it all together. So if you are looking for a surprisingly fresh and modern twist on how to use avocados, this recipe is it.
Please stay tuned for more muy bueno recipes incorporating avocados during the holidays. For more recipes be sure to follow Avocados from Mexico on Facebook .
What is your favorite way to eat this magical fruit?
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Avocado and Roasted Yam Fall Ensalada
Ingredients
- ¼ cup pepitas, hulled pumpkin seeds, toasted
- 1 cup corn, canned (drained) or 1 ear of corn, shucked and cut from the cob
- 2 tablespoons olive oil, divided
- 1 large yam, peeled and diced into 1/2-inch cubes
- ¼ cup red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 1 serrano chile, stemmed, and finely chopped
- 1 red or green apple, diced
- 1 avocado from Mexico, ripe, halved, pitted and diced (save the avocado skins to use as serve ware)
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- In a dry skillet toast the pepitas for about 5 minutes or until they start to pop. Set aside to cool off and reserve.
- Over high heat, heat skillet, add 1 tablespoon olive oil and roast the corn for about 5 minutes. Set aside to cool.
- Using the same pan add 1 tablespoon olive oil allow to heat well. Add yams and roast, turning as needed to roast evenly. Set aside.
- Chop onions, cilantro, and serrano chile.
- Dice apple and avocado.
- In a large mixing bowl combine all ingredients with lime juice. Toss gently. Add salt and pepper to taste.
Notes
- Serve with tostadas if serving as an appetizer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jeanine Thurston
Note: Avocados from Mexico compensated us for this post but the recipe and opinions are our own. Avocados from Mexico are simply delectable.
This looks delicious, AND it’s perfect for all of us vegans! Thank you! I am definitely going to make it for a Halloween evening treat.
Hi Pamela we’re glad this has you Vegan seal of approval. I love this salad and plan on making tomorrow night myself. The kids carved their pumpkins so I saved some pumpkin bits to try roasting. I will add to this recipe and add some pumpkin flavoring just because. Let us know how it turns out.
This sounds absolutely yummy! I want to go out and make this tonight! Keep sending out these recipes! I keep them all!
Hi Jennetta, glad to hear you’re keeping a collection of our recipes. Hopefully the cookbook will come in handy once it’s out.
Looks delish!! congrats!!
Hi Vianney!! From one fellow Texan to another, thanks for stopping by and wishing us well. You are so sweet.
Oh this looks absolutely delicious! And it has so many of my favorite ingredients: yams, avocados, pepitas and corn. 😛 I will definitely be trying this recipe.
And well, I just love avocados from Mexico!
Hola Leslie, thanks for stopping by to visit. I’m so jealous that you have access to avocados directly. Besitos!
I’m not a fan of avocado. Crazy, I know! But my mother is! Will share recipe with her!
Sujeiry, it’s hard for me to imagine anyone not liking avocados or in our case LOVING them…but I guess it’s possible. Thank you for sharing the recipe with your mom…besos.
I love avocados and yams but never tried them together– this is brilliant!! WIll be trying this out!!
Justice thanks for stopping by to visit. I hope you like this recipe as much as we do. Wait til you start roasting those yams, your home will smell like you’ve been baking all day. Aprovecho!
Wow!!! That is an incredible recipe…gotta try it! Congratulations on the partnership w/ Avocados from Mexico too. These things are amazing in their creamy texture, they’re great as a base for any type of spread. Rich flavor but the texture is very different than California avocados (which are excellent in themselves).
I’m picturing these things spread onto tostadas w/ carne asada or even shrimp/scallops. Either way, I’m salivating now!
Great recipe idea with the pepitas, I’ve never thought of this but it’s on my definite for this weekend. Thanks!
Gracias Joe!!! You have me salivating now! PLEASE share your great photos on our Facebook page. I’m sure your gnome would really enjoy an appetizer with his margarita. LOL!
Yum. Honestly, I could eat avocados every single day of my life and never get tired of them. I had some today.
You and me both…I will never tire of eating avocados. I wish I had an avocado tree. Sometimes I just eat them like an apple, dusted with salt and pepper of course. Thanks for stopping by.
Absolutely delicious! Great job with the Avocados
Thanks Michelle!!! It was so much fun making this dish with you. You were such a great help! Hope to cook with you again soon!!! Besos!
I love this recipe! Avocado and apples must be delicious. I am a big avocado fan – I like to eat them with a little salt and vinegar or lime. Sometimes salt is enough! And I could eat aguacate every day. Que rico!
Helena, I’m with you. I could eat them everyday. Sometimes I start peeliing them, salt it a little and before you know it the entire avocado is gone. BAM!!! just like that…enjoy the recipe. Aprovecho!