Ingredients
To make this delicious and wholesome salad, you’ll need:
- Sweet Potatoes or Jewel Yams: 2, cut into 1-inch cubes, providing natural sweetness and fiber.
- Olive Oil: 3 tablespoons, used for roasting and sautéing.
- Salt & Black Pepper: To taste, enhancing the overall flavor.
- Onion: 1, sliced, caramelized for depth of flavor.
- Garlic: 3 cloves, minced, adding a fragrant, savory touch.
- Kale: 1 bunch, torn into bite-sized pieces, adding hearty greens.
- Red Wine Vinegar: 2 tablespoons, bringing brightness and balance.
- Fresh Thyme: 1 teaspoon, adding an earthy, aromatic finish.
Instructions
Roast the Sweet Potatoes:
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper.
- Arrange evenly on a baking sheet and bake for 20-25 minutes, until tender.
- Let the roasted sweet potatoes cool to room temperature in the refrigerator.
2. Caramelize the Onions & Cook the Kale:
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add sliced onions and minced garlic, cooking for about 15 minutes until the onions caramelize to a golden brown.
- Stir in the torn kale and cook until wilted and tender.
- Transfer the mixture to a bowl and cool to room temperature in the refrigerator.
3. Assemble the Salad:
- Once cooled, combine the roasted sweet potatoes, kale mixture, red wine vinegar, and fresh thyme in a large bowl.
- Gently toss everything together and season with additional salt and pepper to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad / Side Dish
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 274 per serving