Roasted Yam and Kale Salad

  • Serves: 4
  • Prep Time: 20
  • Cook Time: 40

A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.

Ingredients:

  • 2 jewel yams, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 bunch kale, torn into bite-sized pieces
  • 2 tablespoons red wine vinegar
  • 1 teaspoon chopped fresh thyme

Directions:

  1. Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
  2. Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
  3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
  4. Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.
Roasted Yam and Kale Salad