Roasted Yam and Kale Salad
Roasted Yam and Kale Salad requires roughly 1 hour and 15 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free, primal, and whole 30 recipe has 207 calories, 3g of protein, and 3g of fat per serving. It works well as a very reasonably priced side dish. A mixture of onion, wine vinegar, kale, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
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.