Roasted Yam and Kale Salad Recipe - Allrecipes.com
Roasted Yam and Kale Salad Recipe
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Roasted Yam and Kale Salad
This healthy salad offers a wonderful contrast of flavors and textures. See more
  • READY IN hrs

Roasted Yam and Kale Salad

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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!

 
Most Helpful Critical Review
Jun 29, 2011

We've never had kale before, so I searched the best-rated recipe to try it for the first time. Maybe it's just the kale that makes this recipe a "one-star".

 
May 03, 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.

 
May 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:-) ).

 
Aug 06, 2011

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 delicious! My meat-i-vour husband thought that bacon would be needed to make it acceptable, but once he tasted it his comment was "it could almost have used more kale"!

 
Jun 12, 2011

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 make this super healthy salad a fun new addition to my clean eating menu. I'm so psyched to have discovered another clean meal that's full of nutrients and FAR from boring. Wicked easy to make too...I'll be making this ALL summer!

 
Nov 09, 2011

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.

 
May 24, 2013

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 could not remember where I found. Imagine my elation when I ran across it just now. I will be making this again tomorrow. I think a small slice of meatloaf next to this will go well.

 

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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 49.2 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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