Roasted Yam & Kale Salad

By YOder

Super foods make a super salad! Nutrient-rich kale and garnet yams are the keys to this colorful salad. Make it ahead and serve at room temperature.

Ingredients

• 2 garnet or jewel yams, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• Salt and freshly ground black pepper to taste
• 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

Preparation

Step 1

Preheat oven to 400°F.

Toss yams with 2 tablespoons olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.

Bake in preheated oven until the yams are tender, 20 to 25 minutes.

Cool to room temperature in the refrigerator.

Meanwhile, heat the remaining 1 tablespoon 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 stir gently.