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.

Anonymous

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
35 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

274 calories; protein 5g 10% DV; carbohydrates 49.2g 16% DV; fat 7.5g 12% DV; cholesterol 0mg; sodium 46.3mg 2% DV. Full Nutrition
Advertisement

Reviews (242)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2011
I joined allrecipes.com just so I could rate this incredible recipe. I made it exactly as printed and I will make it again and again! Yam and kale are big favorites in our home, but we haven't put them together until now. Delicious! Read More
(175)

Most helpful critical review

Rating: 2 stars
02/07/2014
The garlic put in at the same time as the onion became terribly bitter. Once the vinegar is added to the kale and yams when mixing recipe together at end of preparation, it renders the yams mushy. The taste was OK, but a warning to anyone making this recipe, add the garlic in with the kale instead of caramelizing it with the onion. Another tip would be to add the vinegar to the kale before tossing with the yams. Read More
(50)
321 Ratings
  • 5 star values: 232
  • 4 star values: 67
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
04/19/2011
I joined allrecipes.com just so I could rate this incredible recipe. I made it exactly as printed and I will make it again and again! Yam and kale are big favorites in our home, but we haven't put them together until now. Delicious! Read More
(175)
Rating: 4 stars
05/03/2011
Delicious, and made even better, in my opinion, by adding a liberal amount of crumbled goat cheese on top when serving. I did it to add protein so as to make this salad a complete dinner, but found that it added an amazing depth of flavor to the whole combination. Read More
(136)
Rating: 5 stars
05/15/2011
My family did not like this that much, but I loved it enough not to care. I used packaged, torn kale which is usually tougher and more bitter so I will try again maybe with a different green hoping to make them like this. I could not get enough-and the kids did pick out the sweet potato and ate it so it wasn't a total flop (yes, I do know there is a difference between yam and sweet potato but I don't think the difference is enough to search out the yams instead of using a sweet potato:-) ). Read More
(84)
Advertisement
Rating: 2 stars
02/07/2014
The garlic put in at the same time as the onion became terribly bitter. Once the vinegar is added to the kale and yams when mixing recipe together at end of preparation, it renders the yams mushy. The taste was OK, but a warning to anyone making this recipe, add the garlic in with the kale instead of caramelizing it with the onion. Another tip would be to add the vinegar to the kale before tossing with the yams. Read More
(50)
Rating: 5 stars
06/12/2011
Same for me Phynn! I joined JUST so I could rave about how yummy this salad is. I used sweet potatoes and fresh kale (cooked so it was just barely wilted). The flavor and texture contrasts make this super healthy salad a fun new addition to my clean eating menu. I'm so psyched to have discovered another clean meal that's full of nutrients and FAR from boring. Wicked easy to make too...I'll be making this ALL summer! Read More
(31)
Rating: 5 stars
08/06/2011
We have been trying lots of dishes with Kale as we have a bumper crop this year. This salad was great and a nice side to prep ahead to make the dinner rush a bit less rushed. Unique and delicious! My meat-i-vour husband thought that bacon would be needed to make it acceptable but once he tasted it his comment was "it could almost have used more kale"! Read More
(28)
Advertisement
Rating: 5 stars
07/26/2012
I had no trouble rating this 5 starts simply because it is a close variant on a dish I have been making for years;-) My version has it served hot tossed with either chucks of sausage (any type you like works from mild Italian to sweet chicken/apple to turkey kielbasa to vegan) sauteed' with the garlic or chunks of leftover cooked chicken to make it a satisfying meal;-) Read More
(25)
Rating: 5 stars
11/09/2011
Great recipe! I had to cook both the potatoes and kale a bit longer. I omitted the thyme and used balsamic vinegar because that is what I had. Read More
(24)
Rating: 5 stars
05/24/2013
I made this last year and it was a huge hit. The only change I made was that I use balsamic vinegar because that is what I had on hand. I wouldn't change a thing. I never saved the recipe and could not remember where I found. Imagine my elation when I ran across it just now. I will be making this again tomorrow. I think a small slice of meatloaf next to this will go well. Read More
(22)
Advertisement