Roasted Yam and Kale Salad recipe

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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

Nutrition Info

273.7 calories
carbohydrate: 49.2 g
cholesterol: : -
fat: 7.5 g
fiber: 7.7 g
protein: 5 g
saturatedFat: 1.1 g
servingSize: -
sodium: 46.3 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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