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 caloriescarbohydrate: 49.2 gcholesterol: : -fat: 7.5 gfiber: 7.7 gprotein: 5 gsaturatedFat: 1.1 gservingSize: -sodium: 46.3 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Yam and Kale Salad
Directions
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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.
Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
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.
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.