Roasted Yam and Kale Salad



  • 2 Yams, cut into 1 inch cubes
  • 2 Tbsp olive oil (For the yams)
  • 1 Tbsp olive oil (For the onions)
  • 1 Onion, sliced
  • 3 Cloves garlic, minced
  • 1 Bunch kale, torn into bite sized pieces
  • 2 Tbsp red wine vinegar
  • 1 tsp chopped thyme
  • Salt and pepper to taste


  • Preheat oven to 400°F
  • In a bowl, toss the yams with 2 Tbsp oil, salt, and pepper. Arrange evenly on a baking sheet.
  • Bake until yams are tender, 20-25 minutes. Allow to cool to room temperature.
  • As the yams cool, heat the remaining oil in a large skillet over medium heat. Cook the onion until caramelized to a golden brown, about 15 minutes.
  • Stir in the kale and the garlic, cooking until the kale is wilted and tender. Transfer the mixture to a bowl and allow to cool to room temperature.
  • Once all the ingredients have cooled, combine the yam, kale, red wine vinegar, and thyme in a bowl. Season to taste with more salt and pepper (if desired)
  • Serve warm or cool it more in the fridge!


This recipe is courtesy of