Delicious and Nutritious Roasted Yam and Kale Salad Recipe

This delightful roasted yam and kale salad combines the natural sweetness of yams with the earthy flavors of kale, creating a burst of colors on your plate. The crispy roasted yams and the tender kale leaves are tossed in a zesty vinaigrette, making it a perfect side dish or a light meal. Packed with vitamins, minerals, and antioxidants, this salad is not only delicious but also incredibly nutritious. It's quick and easy to prepare, making it a great option for a busy weeknight dinner or a weekend lunch.

Ingredients

• 2 medium-sized yams
• 1 bunch of kale
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper to taste

Directions

1. Preheat your oven to 425°F (220°C).
2. Peel the yams and cut them into bite-sized cubes.
3. Place the yam cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, and toss to coat evenly. Spread the yams out into a single layer.
4. Roast the yams in the preheated oven for 20 minutes or until they are tender and lightly browned. Flip them halfway through cooking for even browning.
5. While the yams are roasting, prepare the kale. Remove the tough stems from the kale leaves and roughly chop them.
6. In a large bowl, combine the chopped kale, 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Massage the kale gently for a few minutes to soften the leaves and help the dressing penetrate.
7. Once the yams are ready, remove them from the oven and let them cool slightly.
8. Add the roasted yams to the bowl with the kale and toss to combine. Ensure all the yams are coated with the dressing.
9. Let the salad sit for a few minutes to allow the flavors to meld together.
10. Serve the roasted yam and kale salad immediately and enjoy!

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