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Roasted Sweet Potato and Kale Salad

Roasted Sweet Potato and Kale Salad

This kale sweet potato salad has a bright contrast in flavors which makes it a favorite among friends and family. The natural sweetness of the sweet potatoes pairs nicely with the caramelized onions and kale.

Calories
298
Carbohydrates
30g
Protein
10g
Potassium
673mg
Fiber
5g
Sugar
1g

Ingredients

  • 2 sweet potatoes or jewel yams, cut into 1-inch cubes

  • 2 tablespoons olive oil

  • salt and freshly ground black pepper to taste

  • 1 tablespoon olive oil

  • 1 onion, sliced

  • 3 cloves garlic, minced

  • 1 bunch kale, torn into bite-sized pieces

  • 2 tablespoons red wine vinegar

    • 1 teaspoon chopped fresh thyme

Direction

  1. Preheat the oven to 400 degrees F (200 degrees C). Toss sweet potato cubes with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper; 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 remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion has caramelized to a golden brown, about 15 minutes.

  4. Stir in kale, cooking until wilted and tender. Transfer kale mixture to a bowl; cool to room temperature in the refrigerator.

  5. Once all the ingredients have cooled, combine yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

  6. Serve and enjoy.

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