Roasted Yam and Kale Salad

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.

Recipe «Roasted Yam and Kale Salad» presented in category Recipes / Health, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author shef would need: 2 jewel yams, cut into 1-inch cubes, 2 tbsp olive oil, salt and freshly ground black pepper to taste, 1 tbsp olive oil, 1 onion, sliced , 3 cloves garlic, minced, 1 bunch kale, torn into bite-sized pieces, 2 tbsp red wine vinegar , 1 tsp chopped fresh thyme.

Ingredients:

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

Instructions

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.