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
- Preheat your oven to 425°F (220°C).
- Peel the yams and cut them into bite-sized cubes.
- 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.
- 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.
- While the yams are roasting, prepare the kale. Remove the tough stems from the kale leaves and roughly chop them.
- 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.
- Once the yams are ready, remove them from the oven and let them cool slightly.
- Add the roasted yams to the bowl with the kale and toss to combine. Ensure all the yams are coated with the dressing.
- Let the salad sit for a few minutes to allow the flavors to meld together.
- Serve the roasted yam and kale salad immediately and enjoy!
