Roasted Yam and Kale Salad

Recipe by: Matt D
"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."
 

 Ingredients
                                          1 h 15 m      6 servings     274 cals

   * 2 jewel yams, cut into 1-inch cubes
  * 2 tablespoons olive oil
  *  salt and freshly ground black pepper to taste
  * 1 tablespoon olive oil
  *  1 onion, sliced
              Onions Yellow/Brown
  * 3 cloves garlic, minced
  *  1 bunch kale, torn into bite-sized pieces
  * 2 tablespoons red wine vinegar
   * 1 teaspoon chopped fresh thyme
   
    Directions

    Prep            20 m
    Cook          20 m
    Ready In     1 h 15 m

•     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.

source: allrecipes