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A delicious plate of Roasted Sweet Potato and Kale Salad

Roasted Sweet Potato and Kale Salad

A vibrant and nutritious salad combining tender roasted sweet potatoes with aromatic caramelized onions and fresh kale.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 274
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potato
  • 2 pieces jewel yams cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 tsp salt and freshly ground black pepper to taste
Kale and Onion Mixture
  • 1 tablespoon olive oil
  • 1 piece onion sliced
  • 3 cloves garlic minced
  • 1 bunch kale torn into bite-sized pieces
  • 2 tablespoons red wine vinegar
  • 1 tsp fresh thyme chopped

Equipment

  • Baking Sheet
  • Skillet

Method
 

  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.

Notes

This salad can be served warm or cold, making it versatile for any season. Consider adding nuts or seeds for extra crunch.