roasted yam and kale salad

Ingredients

• Servings: 6
• 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 vinegar
• 1 teaspoon chopped fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• 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 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 vinegar, and fresh thyme in a bowl. season to taste with salt and pepper, and gently stir to combine.