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Roasted Yam and Kale Salad

Roasted Yam and Kale Salad

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
Matt D

Matt D

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Phynn
119

Phynn

4/19/2011

I joined allrecipes.com 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 put them together until now. Delicious!

Tjalda
83

Tjalda

5/3/2011

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 found that it added an amazing depth of flavor to the whole combination.

riz
66

riz

5/15/2011

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 hoping to make them like this. I could not get enough-and the kids did pick out the sweet potato and ate it so it wasn't a total flop (yes, I do know there is a difference between yam and sweet potato but I don't think the difference is enough to search out the yams instead of using a sweet potato:-) ).

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