Roasted Yam and Kale Salad

Roasted Yam and Kale Salad

Matt D 16

"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."


1 h 15 m servings 274 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. 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.
  2. Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
  3. 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.
  4. 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.
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  1. 184 Ratings


I joined just so I could rate this incredible recipe. I made it exactly as printed and I will make it again and again! Yam and kale are big favorites in our home, but we haven't p...

Delicious, and made even better, in my opinion, by adding a liberal amount of crumbled goat cheese on top when serving. I did it to add protein so as to make this salad a complete dinner, but fo...

My family did not like this that much, but I loved it enough not to care. I used packaged, torn kale which is usually tougher and more bitter so I will try again maybe with a different green ho...

We have been trying lots of dishes with Kale as we have a bumper crop this year. This salad was great and a nice side to prep ahead to make the dinner rush a bit less rushed. Unique and delici...

Same for me, Phynn! I joined JUST so I could rave about how yummy this salad is. I used sweet potatoes and fresh kale (cooked so it was just barely wilted). The flavor and texture contrasts ma...

Great recipe! I had to cook both the potatoes and kale a bit longer. I omitted the thyme and used balsamic vinegar because that is what I had.

I made this last year and it was a huge hit. The only change I made was that I use balsamic vinegar because that is what I had on hand. I wouldn't change a thing. I never saved the recipe and co...

I had no trouble rating this 5 starts simply because it is a close variant on a dish I have been making for years ;-) My version has it served hot, tossed with either chucks of sausage (any typ...

I was skeptical about the vinegar at the end, but it totally brightens up the dish! It really is too good to let it cool. It's delicious warm! LOVED this dish!