Description
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
- 2 jewel yams, cut into 1-inch cubes
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 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
Instructions
- 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.
- Bake in the preheated oven until the yams are tender
- 20 to 25 minutes. Cool to room temperature in the refrigerator.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 15 mins
Servings: 6