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Roasted Yam and Kale Salad

4

0 min

Roasted Yam and Kale Salad

Roasted Yam and Kale Salad Photo 1

Time

0 min

Serving

6 persons

Calories

274

Rating

4.00★ (325)

Cuisine

Author: Victoria Buriak
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

  • jewel yams: 2 piece (cut into 1-inch cubes)
  • olive oil: 2 Tbsp
  • salt and freshly ground black pepper: (to taste)
  • olive oil: 1 Tbsp
  • onion: 1 piece (sliced)
  • garlic: 3 clove (minced)
  • bunch kale, torn into bite-sized pieces: 1 piece
  • red wine vinegar: 2 Tbsp
  • fresh thyme: 1 tsp (chopped)

Metric Conversion

Stages of cooking

Roasted Yam and Kale Salad Photo 21
Roasted Yam and Kale Salad Photo 32
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Roasted Yam and Kale Salad Photo 5 4
  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.
    Roasted Yam and Kale Salad Photo 2
  2. Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
    Roasted Yam and Kale Salad Photo 3
  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.
    Roasted Yam and Kale Salad Photo 4
  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 Photo 5

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