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
- jewel yams: 2 piece (cut into 1-inch cubes)
- olive oil: 2 Tbsp
- salt and freshly ground black pepper: (to taste)
- olive oil: 1 Tbsp
- onion: 1 piece (sliced)
- garlic: 3 clove (minced)
- bunch kale, torn into bite-sized pieces: 1 piece
- red wine vinegar: 2 Tbsp
- fresh thyme: 1 tsp (chopped)
Metric Conversion
Stages of cooking
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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.
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Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
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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.
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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.
