Roasted Yams and Kale Salad
Featured in the March 2012 Consumer Lines.
Ingredients:
2 medium yams, cut into 1-inch cubes (may substitute buttermilk squash)
3 tablespoons olive oil (divided as noted below)
Kosher salt and freshly ground black pepper to taste
1 onion, sliced
3 cloves garlic, minced
1 large bunch kale (about 6 cups loosely packed), thick stems removed and torn into bite-sized pieces
1/4 cup pine nuts (optional)
1/ 4 cup garbanzo beans (optional)
1/2 cup beets, cubed (optional)
2-3 tablespoons red wine vinegar (adjust to taste)
1 teaspoon chopped fresh thyme
Directions:
- Preheat an oven to 400°F.
- Toss the yams with 2 tablespoons of olive oil in a bowl.
- Season to taste with salt and pepper.
- Arrange evenly onto a baking sheet and bake until yams are tender, about 20 to 25 minutes.
- Cool to room temperature and set aside.
- 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.
- Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, fresh thyme, and optional ingredients, such as pine nuts, garbanzo beans, and/or beets for added color and flavor.
- Adjust red wine vinegar and add salt and pepper to taste; gently stir to combine.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including optional ingredients or salt to taste):
210 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 30 mg sodium, 35 g carbohydrate, 5 g fiber, 2 g sugar, 3 g protein
