Roasted Yam and Kale Salad

 

Ingredients

• 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

Directions

• 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 allrecipes.com