kale sweet potatoes and onions on a plate

Roasted Yam and Kale Salad

A unique and healthy twist on a traditional holiday vegetable! This recipe from allrecipes.com is packed with nutrients from one of the leafy green superfoods. This perfect detour from the “normal” salad is a great way to add a colorful and easy meal to your holiday menu!
Calories  274   Protein  5g   Serves  6

  

  

Ingredients:

  • 2 jewel yams, cut into 1″ cubes
  • 3 tbsp olive oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 bunch kale, torn into bite-sized pieces
  • 2 Tbsp red wine vinegar
  • 1 tsp chopped fresh thyme
  • dash of salt
  • dash of pepper

 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.

Nutrition Facts:

Serving Size  1/6 recipe
Serves 6
Calories 274
Total Fat  7.5 g
Saturated Fat  1 g
Cholesterol  0 mg
Sodium  46 mg
Total Carbohydrate  49.2 g
Protein  5g

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