Best 5 Roasted Yam And Kale Salad Recipes
Savory roasted yam and crunchy kale harmoniously blend to create a delectable salad that tantalizes the taste buds. This delectable dish not only offers a burst of flavors and textures but also packs a nutritional punch. The roasted yam provides a sweet and earthy base, while kale adds a slightly bitter note and an array of vitamins and minerals. Drizzled with a tangy vinaigrette, this salad is a perfect balance of flavors and textures, making it a delightful addition to any meal.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED YAM AND KALE SALAD
A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 49.2 g, Fat 7.5 g, Fiber 7.7 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 46.3 mg, Sugar 2.3 g
PCC ROASTED YAMS AND KALE
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F.
- Toss yams with 1 tablespoon oil, salt and pepper. Spread out yams on a baking sheet.
- Line a baking dish with foil and place garlic cloves in the center. Drizzle about 1 1/2 teaspoons oil over cloves and sprinkle with salt and pepper. Fold up the foil to create a packet and seal tightly.
- Place both the baking sheet of yams and garlic in the oven. Roast yams until golden and tender, 35 to 45 minutes. Roast garlic until soft, 40 to 50 minutes. Allow both to cool.
- Heat 1 tablespoon oil in a sauté pan over medium-low heat. Add sliced onions and cook until caramelized, stirring occasionally, 30 to 40 minutes. Cool.
- Increase oven temperature to 450° F.
- Lightly coat kale with remaining oil and sprinkle with salt and pepper. Spread on a baking sheet and roast until soft but lightly browned at the edges, about 3 minutes. Cool.
- Combine roasted garlic cloves, vinegar and thyme in a food processor or blender; blend until smooth. Combine dressing, yams, kale and onions in a large bowl; toss to coat.
ROASTED YAM & KALE SALAD RECIPE - (4/5)
Provided by YOder
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toss yams with 2 tablespoons olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet. Bake in preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator. Meanwhile, heat the remaining 1 tablespoon 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 stir gently.
KALE AND ROASTED-POTATO SALAD
Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes offer complex carbohydrates and generous doses of potassium, iron, and vitamin B6. Leave the skin on for extra fiber.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
- Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.
Nutrition Facts : Calories 268 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 389 g
KALE & SWEET POTATO SALAD RECIPE BY TASTY
Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
- In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
- Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
- In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
- In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
- Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
- Serve with more dressing if desired.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams
Tips:
- Choose the right yams: Look for firm, unblemished yams with smooth skin. Avoid any that are soft or have bruises.
- Roast the yams properly: Preheat your oven to 425°F (220°C) and roast the yams for 30-40 minutes, or until they are tender and slightly browned.
- Use fresh kale: Kale is best when it is fresh and crisp. Avoid any that is wilted or yellowed.
- Massage the kale: Massaging the kale with olive oil and lemon juice helps to break down the tough fibers and make it more tender.
- Add your favorite toppings: This salad is a great way to use up leftover roasted vegetables and grains. Feel free to add cooked quinoa, lentils, or chickpeas.
Conclusion:
Roasted Yam and Kale Salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The roasted yams are sweet and savory, while the kale is tender and slightly bitter. The two flavors complement each other perfectly, and the lemon-tahini dressing adds a tangy and creamy touch. This salad is also very versatile - you can add your favorite toppings or use different types of roasted vegetables.
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