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.
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 MoreThe 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 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!
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.
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:-) ).
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.
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!
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"!
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 ;-)
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 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.
I was skeptical about the vinegar at the end, but it totally brightens up the dish! It really is too good to let it cool. It's delicious warm! LOVED this dish!
We happened to have left-over bacon from breakfast that we crumbled and added. It was great, but would have been just fine without the it. The only trouble we had was carmelizing the onions without burning the garlic. Next time, I will add the garlic late in the carmelization process.
Fantastic use of kale. It's not my favorite veg, but we get tons of it every year in our CSA so i am always looking for new (better) ways to use it. I only had 1 yam, so roasted some beets, too. great combo of sweet/salty. i would pay money for this at a restaurant!
This is an amazing recipe. I also added a handful of chopped walnuts and some goat cheese, which another reviewer had suggested, and it was divine.
just a note on the comment about the garlic burning: put oil in pan and add garlic BEFORE heating oil. Garlic will not burn then. I rated this 5 stars bc I just love yams and kale, and all the reviews are so good I'm sure it's a winner! going to make it now..... :)
This is a very unique and interesting marriage between three super foods (I count the garlic). I did a lot of tweaking by using balsamic glaze and vinegar when the glaze didn't pack the punch I wanted. I also added feta cheese. Four stars because the recipe doesn't tell me what a "bunch" of kale is or even how large the yams are and what's a jewel jam? I winged it with the 5 smallish sweet potatoes I had on hand and they worked fine.
Very good and healthy salad. The recipe fails to mention that to get kale tender it must be cooked for 10-15 minutes. I also added 1/4 water to kale to help it steam until tender. The kale absorbs all the liquid.
This was delicious! I used balsamic instead of red wine and it was a great subsitution. The thyme adds so much great flavor!
I didn't quite know what to do with kale, now I have three out of five family members asking for this one (in my family this is a big deal!)
We've never had kale before, so I searched the best-rated recipe to try it for the first time. Maybe it's just the kale that makes this recipe a "one-star".
Loved it! Just made a few changes. I didn't have red wine vinegar or yams on hand so instead used lemon juice and sweet potato. Also, I was so hungry I couldn't wait till it cooled...so I threw the roasted sweet potato in while the Kale cooked. And then added the lemon juice. Simply divine. Will be making this one again. :)
This was wonderful. I did end up having to put some water into it while the kale was cooking to help it wilt. I also used sweet potato fries, partly blackened to carmelization, instead of yam cubes. It was wonderful!
Not quite a five but almost. I tossed everything together while still hot and liked it very much. It was even better chilled as the submitter suggested. The thyme is perfect and the dish is very pretty. I will make this again enjoying it both ways, hot and cold.
I've been trying to introduce more kale into our diet and this was a hit. I didn't have yams but substituted sweet potatoes. The first day, because of time constraints, I didn't cool the ingredients so we ate it hot. I chilled the leftovers and had them with lunch the next day. I really like the combination of kale and sweet potatoes, both hot and cold. The vinegar flavor reminded me of a hot wilted endive salad my grandmother used to make...delicious! Great recipe!
Highly recommend this recipe. My changes: didn't have fresh thyme so I used dried and sprinkled on the onions while they were caramelizing, added the garlic at the end of kale cooking (to reduce bitterness), didn't have red wine vinegar so I used a splash of balsamic before removing transferring from pan to serving dish. My kids, 9 & 16, loved it.
WOW, this was wonderful. Please don't rate this any less than 5 stars if you changed any of the ingredients, it's just not fair. I used Lacinato Kale (not the curly kind), which is super easy to hold on to one end and strip the leaves from the stem (kind of like you would rosemary) One suggestion; is to add the garlic JUST BEFORE you add the JUST WASHED kale, reduce heat to med-low, cover and let cook 10-15 minutes, stirring occasionally. Depending on type of skillet used, this may eliminate the burned garlic and having to add water to your kale. Mine came out PERFECT cooking it this way.
so yummy even my 14 year old loved it! I roasted the onion with the yam in the oven to save time and tossed the yam in red palm oil, salt and pepper.
The contrast between the kale, the caramelized onions, and the sweet potatoes (the difference between sweet potatoes and yams is negligible in my mind) is fantastic! The flavors really compliment each other and make this simple dish really complex. My roommate wasn't a fan (he's decided he doesn't like kale), but he still picked out the sweet potatoes and ate all of those. I'll definitely be making this dish again, though for just me next time which means I get it eat it all!
Sweet potatoes and kale...2 of my favorite veggies! I like Lacinato kale in this, and I prefer sherry vinegar to red wine vinegar, but either way, this is delicious!
My husband and I couldn't get enough of this!! Love it! Thinking about making it for Thanksgiving as a new spin on sweet potatoes :) Thanks Matt!
I used butternut squash just because I didn't have yams. I also used a little malt vinegar because I didn't have red wine vinegar. It was great! Thank you!!
Contrast between sweet yams and bitter kale is fantastic. The second time around I used dry mustard and fresh ginger with the salt and pepper when tossing the yams. Love this recipe!
Sooo good! I'm on a really strict diet and have to eat really healthy. I'm always looking for new ways to cook kale and I love yams. The flavors meld together really well. The only thing I changed was no vinegar or onions and I steamed the yams and kale. I sautéed the garlic and thyme separately and just mixed everything together in a large bowl sprinkled with a little pepper and kosher salt. Tastes better the next day!
I liked the combination of yams and kale, but didn't like onion in it, nor did I like the red wine vinegar and fresh thyme - it just didn't seem to go well. I used only 1 Tbl. vinegar, and it was still slightly overwhelming. Next time I'll just stick to the basic ingredients, omitting the onion, vinegar, and thyme.
My whole family loves it. I didn't have red wine vinegar and substituted apple cider vinegar and that was yummy too.
Interesting salad indeed and one I enjoyed because it is very different. All the ingredients taste well together and I liked it best chilled. Color combination is beautiful. Great way to use kale.
Awesome taste! I added sesame seeds instead of thyme. Perfect recipe for Vegan diet! Thx~
I made it just as described (except with sweet potatoes) and loved it- it felt hearty and had good flavour. Didn't peel the sweet potatoes. Will try this recipe again for sure.
Flavorful delicious healthy side. Thanks for sharing! I've made it twice in the last 10 days!
My picky husband is currently stationed in Korea for a year. So we are using this time as a food adventure. I have to say this was surprisingly delicious! This will now be on our fav menu. I did make a few changes. I microwaved the sweet potatoes for 8 min in a covered glass dish to save on time. I was fairly liberal with butter. I forgot to use the red wine vinegar. Again, for time's sake we ate the whole thing hot. And I added some feta. End product was not as low fat, but it still had lots of nutrition and I am looking forward to eating it again. :)
Delicious salad. Great way to combine two super foods and the sweetness of the yams really provides nice balance to the kale flavor. Everyone that tried it loved it. Thanks for the great recipe!
I was surprised that this became a very popular dish at a party. I followed the recipe exactly, and it was a wonderfully delicious way to go healthy.
Absolutely love it! So far, I prepared it about 10 times, every time adding some news non-vegetarian ingredients, such as cooked chicken, grilled salmon, sweet Italian sausage, smoked pork. I steamed kale instead of adding it to the onion/garlic mixture to preserve color and vitamins. And it came out very good, if red wine vinegar is substituted with white balsamic vinegar.
I love this salad! I have made it exactly as written, it is wonderful. I have made it substituting roasted sugar pumpkin for the yams and balsamic for the wine vinegar. It is equally as delicious. I must agree with others, it is great served warm. Addition of chevre is a decadent twist! Thanks, Matt D.!
Just so I could try out the new Cuisinart, I sliced the yams & steamed. The yams got too soft, but it didn't really matter... the combo was still delicious. Couldn't wait for everything to cool, so I ate warm. Yummy.
Great mix of flavors! I might use more onion next time as I used the super sweet vidalias and they carmelized beautifully! Added the garlic once the onions were mostly done so it wouldn't be bitter. Healthy and delicious! Thanks for sharing!
So delicious. I love yams and I love kale- but together they were fantastic, especially with that "bite" from the red wine vinegar. I added some turmeric for good measure. I served this as a side dish but I will make again as a main for lunch as it is so satisfying. Thank you Matt D.!
Wow! My recently-turned-vegetarian boyfriend said this was one of the best things he's ever eaten. I was pretty blown away by its deliciousness as well. I followed the recipe exactly but left out the thyme and also sprinkled feta cheese on top before serving. YUM!
This recipe is fabulous. I made it the first time, fell in love, and made it several more times over the past couple of weeks. I didn't change a thing.
OMG, wonderful, wonderful. It is important to caramelize the onions, I use 3/4 of a large onion and use 4 cloves of garlic. So Healthy and delicious
What an amazing combination of flavors! Like many reviewers, I served this warm rather than cold and added crumbled Gorgonzola at the end. I also used balsamic vinegar instead of red wine simply because that is what I had on hand. Wonderful!
This is absolutely fantastic. Brought it to a Thanksgiving dinner and everyone wanted the recipe. Didn't have fresh thyme so used 1 tsp of dried basil--was fine.
This has become my go to side dish for parties. I double the recipe and use a bag of baby kale (no chopping required and not as tough as regular kale). It is best if made the same day as served.
Fabulous...used balsamic vinegar bc that's all I had on hand at the time and it was fantastic. Can't wait to make it with the proper ingredients :). When your 12 year old asks to take the leftovers in for lunch the next day and repeatedly requests you make the dish again, you know you've found a keeper.
I was trying to find a recipe that added potassium to my diet to lower my sodium retention, and this fit the bill. I didn't expect it to be so good though! I did add a drizzle of honey right at the end, and that with the vinegar combined did a nice job of canceling out the bitterness of the kale. A wonderful dish for vegetarians, people with high blood pressure and even diabetics! (sweet potatoes are low on the glycemic index.)
We discovered this recipe last year, and have made it several times. It still wows me! The only change I make is to roast the sweet potatoes about 40-45 minutes because we like them a bit crispier. DELICIOUS - thanks for sharing!
I'm fairly new to eating kale and thought this was a great recipe. I tried eating it both cold and warm. My preference is warm. Definitely a keeper!
I just made this and my family didn't wait for it to cool. My 7 yr old son loved the kale and my husband asked for a second helping. I added some pre-cooked roast chicken slices to even out a low cam dinner. I can see some people enjoying bacon, but for us that would be too much fat for this light salad.
This was an interesting combination - I don't know what jewel yams are, so I used regular yams, and they were pretty big, so I felt like there was too much yam and not enough kale in my salad. Also, did not taste the vinegar much at all, may try balsamic or add a touch more...I did not wait for this to cool off, it is great as a warm dish as well...A little crunch might be nice - almonds or sunflower seeds??
Delicious! I didn't use the thyme and I added a bit of water to help the kale wilt. In addition, I like my kale on the less crunchy side so I removed from the heat, covered, and let it sit for 10 minutes before I placed it in the fridge. Lastly, I didn't have red wine vinegar so I used balsamic. I can't wait to make it with the red wine! Sooo goood and healthy. I was also surprised that a little bit of salt goes a long way with this dish. Don't over salt it or you will be mad!!
Great dish bf loved too - the flavor of the carmelized onions was perfect - making this often but will add double the kale.
My family loved it! I read other reviews and used the balsamic vinegar I had on hand, added an additional yam, but otherwise followed the recipe as is. This one is a definite keeper!
I've never had kale before, but this was a great way to try them for the first time. Will make again, thank you!
Love the mixture of kale and yam. Hubby didn't like it much but I did. A different way to fix yams without adding a bunch of sugar to it.
Delicious! This recipe was wonderful and simple. I am giving it 4 stars because I rarely give anything 5 stars, unless it blows my mind! Also It says to refrigerate this "salad" and I think it tastes great warm. Great to take in your lunch the next day.
Great change of pace for a salad and a nice seasonal choice. Really nicely balanced.
This was a great combination. Colorful and tasty. I used red kale which is a little more spicy but only because it's what I had on hand. Otherwise, I didn't change a thing.
This was good! Previously I'd only had kale in a soup, so I thought this looked like a nice and easy recipe to try it in. It was good both hot and cold. This is not something my husband would really go for on its own (maybe as a side dish), but I will make it again (more for me)!
Prepared it exactly as written, and ate it warm for dinner. Loved it. Ate it cold for lunch the next day sprinkled with some sliced almonds and a bit of crumbled feta and loved it even more! Cannot wait to make this one again.
This is so good and so simple. I will make this again and again. The sweetness of the yams mixes great with the bitterness of the kale. Loved it!
Enjoyed these flavors together. Don't over-roast the yams, I took mine out when they had the slightest bite to them, perfect. My kale was a little wet (had to try to dry it...) but that is my fault for trying a slightly different procedure. We prefer our dishes fairly highly seasoned, so added extra garlic, vinegar, and doubled the thyme. Served with feta and walnuts as suggested by reviewer, an improvement IMO. I might prefer this warm. Thanks for the recipe!
Great salad. Would have liked more flavor on the yams. Start with using coconut oil. Then add some Indian spices.
I enjoyed this recipe immensely...only I did not make it as a salad. I made it as a hot side dish to chicken and it was wonderful: tasty and healthy. My husband liked it too. I will definitely make it again as a hot side dish. Changes made: instead of 2 tablespoons of red wine vinegar, I just put a light sprinkling of Balsamic Vinegar on top and I added 1/2 teasp. of dried Thyme instead of the fresh thyme as I had none of the latter on hand. I made this and another vegetable dish simultaneously and it took about an hour. To save time, you could roast the yams and/or stir fry the onion ahead of time. I also used bagged kale that was already shredded.
This looks delish! I am making this for dinner tonight with a few minor changes...the added goat chesse sounds great, tho i am a vegan but my housemate will add some to his...i will caramelize the red onion I am using in a dash of maple syrup & omit the vinegar...i am using toasted pecans to give it some crunch & making a fresh grated lemon ginger dressing to pour over the salad and i can't wait to try this dish! The yams are roasting in the oven and the kale is from our organic winter garden.
Already had purple baked yams so used those instead. Used dino kale. Well-balanced salad. Excited to try roasting the yams next time!
I've made this 3 separate times over the past 2 weeks because I'm obsessed with this recipe. It's so good! I like it cold, like the recipe calls for, but I also eat it warm. I make kale chips and add it to the sweet potato while it's still hot and it's a very filling and delicious meal.
I left out the vinegar and served it as a hot side dish with chicken. I didn't have garlic, but I used ginger garlic paste. I cooked the onions with a combo of olive oil and butter. It was delicious!
Very good. I made this almost exactly as written (I too had to add some chicken stock during the final step of cooking down the kale) Very tasty and a wonderful use of two superfoods.
What a dose of tasty good-for-you!! The family wasn't so keen on the kale (it was still a little bitter) but I thought it paired very well with the sweet potatoes (what I had). I would have liked a little more guidance about how much kale, yam, and onion were needed. I used 1 very large sweet spud I had on hand and half a large sweet onion and the remnants of my kale. I eyeballed things to try to get proportions equal and the result was still a bit strong for me until I added more sweet potato. I used the red wine vinegar as stated and that really bound the flavors nicely, but I think the icing on this was the goat cheese, as recommended by another reviewer. The goat cheese is necessary in this...my bites that don't have goat cheese pale in comparison to the other bits.
I made this tonight and it was awesome! Healthy and delicious. Will definitely make again and share this recipe with friends!
I really like this recipe! The uniform size of the roasted yams is key to get this to turnout right. My yams took a little longer to cook, but I didn't have a big enough pan so I ended up mixing up the yams at 20 minutes then cooking them for another 15 minutes. I was also short on kale so I added in some spinach and it still tastes great!
Love this way to make kale. When I just want the kale without yams, I add a handful of craisins to provide a touch of sweetness and always use balsamic vinegar instead of red. Took the craisins version to a party added a sprinkle of toasted sliced almonds on top, big hit!
I made this the other night with two medium sweet potatoes and a 5 oz. container of pre-washed baby kale. We ate it room temperature the first night due to time constraints and it was fabulous! I've since tried the leftovers cold and warm - still fabulous! This was a big hit at our house and I will definitely be making it again.
