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Roasted Yam and Kale Salad

Rated as 4.63 out of 5 Stars
30

"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."
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Ingredients

1 h 15 m servings 274
Original recipe yields 6 servings

Directions

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  1. 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. Watch Now
  2. Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator. Watch Now
  3. 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. Watch Now
  4. 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. Watch Now

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 274 calories; 7.5 49.2 5 0 46 Full nutrition

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Reviews

Read all reviews 209
  1. 278 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 p...

Most helpful critical review

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 mush...

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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 p...

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 fo...

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 ho...

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 mush...

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 ma...

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 delici...

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.

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 typ...

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 co...