Roasted Yam And Kale Salad Recipes

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ROASTED YAM AND KALE SALAD



Roasted Yam and Kale Salad image

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.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 49.2 g, Fat 7.5 g, Fiber 7.7 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 46.3 mg, Sugar 2.3 g

PCC ROASTED YAMS AND KALE



PCC Roasted Yams and Kale image

Yield 8

Number Of Ingredients 8

2 pounds unpeeled Jewel or Garnet yams, cut into wedges 1-inch long by 1/2-inch wide
1/4 cup cooking oil, divided
Salt and black pepper, to taste
1/4 cup whole cloves garlic, peeled
1 yellow onion, sliced
1 bunch green kale, tough stems removed and leaves cut into 1/2-inch strips
2 tablespoons red wine vinegar
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 400° F.
  • Toss yams with 1 tablespoon oil, salt and pepper. Spread out yams on a baking sheet.
  • Line a baking dish with foil and place garlic cloves in the center. Drizzle about 1 1/2 teaspoons oil over cloves and sprinkle with salt and pepper. Fold up the foil to create a packet and seal tightly.
  • Place both the baking sheet of yams and garlic in the oven. Roast yams until golden and tender, 35 to 45 minutes. Roast garlic until soft, 40 to 50 minutes. Allow both to cool.
  • Heat 1 tablespoon oil in a sauté pan over medium-low heat. Add sliced onions and cook until caramelized, stirring occasionally, 30 to 40 minutes. Cool.
  • Increase oven temperature to 450° F.
  • Lightly coat kale with remaining oil and sprinkle with salt and pepper. Spread on a baking sheet and roast until soft but lightly browned at the edges, about 3 minutes. Cool.
  • Combine roasted garlic cloves, vinegar and thyme in a food processor or blender; blend until smooth. Combine dressing, yams, kale and onions in a large bowl; toss to coat.

ROASTED YAM & KALE SALAD RECIPE - (4/5)



Roasted Yam & Kale Salad Recipe - (4/5) image

Provided by YOder

Number Of Ingredients 8

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

Steps:

  • 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.

KALE AND ROASTED-POTATO SALAD



Kale and Roasted-Potato Salad image

Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes offer complex carbohydrates and generous doses of potassium, iron, and vitamin B6. Leave the skin on for extra fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 1/2 pounds small potatoes, such as Red Bliss or fingerling, sliced 1/4 inch thick
1 red onion (10 ounces), halved and thinly sliced
1 tablespoon plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 teaspoons Dijon mustard
1 tablespoon finely grated lemon zest, plus 2 tablespoons juice (from 2 lemons)
1 garlic clove, thinly sliced
1 pound kale, trimmed, cut into large pieces (about 16 cups), and rinsed well, water still clinging to leaves

Steps:

  • Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
  • Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.

Nutrition Facts : Calories 268 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 389 g

KALE & SWEET POTATO SALAD RECIPE BY TASTY



Kale & Sweet Potato Salad Recipe by Tasty image

Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

1 ½ cups sweet potato, diced
½ teaspoon garlic powder
2 teaspoons paprika
salt, to taste
pepper, to taste
olive oil, to taste
½ cup pumpkin seeds
2 teaspoons chili powder
2 tablespoons maple syrup, divided
½ cup tahini
1 ½ tablespoons lemon juice
3 tablespoons water
1 bunch kale, stemmed and torn into large pieces
3 cups quinoa
½ cup red onion, diced

Steps:

  • Preheat the oven to 375°F (190°C).
  • Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
  • In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
  • Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
  • In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
  • In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
  • Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
  • Serve with more dressing if desired.
  • Enjoy!

Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams

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