Roasted Yam and Kale Salad
Roasted Yam and Kale Salad might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 207 calories. If you have thyme, wine vinegar, jewel yams, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.
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.
Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
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.
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.