Roasted Yam Kale Salad Recipe 45

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

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

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

Ingredients

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

Ingredients

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.

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