Best 2 Roasted Yam Kale Salad Recipes
In the culinary world, there exists a dish that embodies vibrant colors, delectable flavors, and a symphony of textures: the roasted yam kale salad. This culinary creation takes humble ingredients and elevates them to a level of gastronomic delight. The roasted yams, with their caramelized exterior and fluffy interior, play a starring role, their sweetness balanced by the slightly bitter notes of the kale.
Let's cook with our recipes!
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
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.
Tips:
- Choose the right yams: Look for yams that are firm and heavy for their size. Avoid any yams that have blemishes or soft spots.
- Roast the yams properly: To get the best flavor and texture, roast the yams at a high temperature (400°F or higher) until they are tender and slightly caramelized.
- Use a variety of kale: There are many different types of kale, each with its own unique flavor and texture. Feel free to experiment with different types to find the one you like best.
- Don't overdress the salad: A light dressing is all you need to enhance the flavors of the roasted yams and kale. Overdressing the salad will weigh it down and make it less enjoyable.
- Serve the salad immediately: Roasted yam and kale salad is best served immediately after it is made. The yams will start to lose their crispness if they sit for too long.
Conclusion:
Roasted yam and kale salad is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with nutrients and antioxidants, and it is a great way to get your daily dose of vegetables. With a few simple tips, you can make a roasted yam and kale salad that is sure to impress your family and friends.
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