Roasted Yam and Kale Salad The Best Recipes

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Roasted Yam and Kale Salad

"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."

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H15M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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