This colorful roasted yam and kale salad is packed with sweet and nutty flavors. The yams add a lovely softness, while the kale brings a fresh crunch!
It’s healthy, filling, and super easy to make! I love drizzling a little olive oil and lemon juice on top—it gives the salad a bright, zingy taste. Yum! 😋
Key Ingredients & Substitutions
Yams: Sweet and creamy, yams bring a natural sweetness to this dish. If you can’t find yams, sweet potatoes work just as well and might be easier to find in your local grocery store.
Kale: This hearty green adds a nice crunch. If you prefer a milder taste, try using spinach or Swiss chard instead. Both will add a beautiful color and flavor to the salad.
Onion: Onions provide flavor and sweetness when caramelized. You can swap in shallots or leeks for a different flair. Green onions can also be a nice fresh alternative if you want a milder onion flavor.
Olive Oil: It’s my go-to for tossing and roasting, but avocado oil is a great substitute if you want a higher smoke point or a different taste. If you’re looking to avoid all oil, try using vegetable broth for sautéing!
Smoked Paprika: It adds a lovely depth of flavor, but if you don’t have it, regular paprika or even a pinch of chili powder will work for a bit of spice.
How Do I Perfectly Roast Yams?
Roasting yams creates a sweet, caramelized flavor. Here’s how to do it right:
- Cut yams into uniform 1-inch cubes. This ensures they cook evenly.
- Don’t overcrowd the baking sheet; give them space to caramelize properly.
- Turning halfway assists in achieving a nice golden color on all sides.
- Use parchment paper for easy cleanup and to prevent sticking.
- Keep an eye on them towards the end; oven temperatures may vary, and overcooking can lead to mushy yams.
These tips will help you get deliciously roasted yams every time!
Roasted Yam and Kale Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium yams, peeled and cut into 1-inch cubes
- 1 large bunch kale, washed, stems removed, and roughly chopped
- 1 medium onion, thinly sliced
For the Dressing and Seasoning:
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon honey or maple syrup (optional)
- 1 garlic clove, minced (optional)
How Much Time Will You Need?
This delightful salad takes about 10 minutes to prepare and 30 minutes to cook. In total, you’ll spend about 40 minutes from start to finish, plus any time it takes to gather your ingredients. A quick and satisfying meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). It’s essential to get the oven nice and hot for roasting.
2. Prepare the Yams:
In a large bowl, toss the yam cubes with 2 tablespoons of olive oil, smoked paprika (if using), 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Make sure they’re evenly coated to get that delicious flavor!
3. Roast the Yams:
Spread the seasoned yams in a single layer on a baking sheet. Roast them for about 25-30 minutes, turning them halfway through so they get nicely caramelized. They should be tender and golden around the edges.
4. Sauté the Onions:
While the yams are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring often, for about 8-10 minutes or until they become soft and golden brown.
5. Add Garlic and Kale:
If you’re using garlic, add it to the skillet once the onions are golden and cook for another minute until fragrant. Then, add the chopped kale, a pinch of salt, and pepper. Stir often and let the kale wilt for about 4-5 minutes. It should still be bright green and slightly tender.
6. Combine Everything:
Remove the skillet from the heat and pour in the lemon juice and honey or maple syrup (if you like it sweet). Toss everything together to combine the flavors.
7. Serve Your Salad:
Transfer the sautéed kale and onions to a serving plate. Top with the roasted yams. Give it a quick taste and adjust the seasoning if necessary. You can enjoy this salad warm or let it cool to room temperature.
Enjoy your lively and nutritious Roasted Yam and Kale Salad! It’s perfect as a meal or a side dish. 😊
Can I Use Sweet Potatoes Instead of Yams?
Absolutely! Sweet potatoes are an excellent substitute for yams in this recipe. They will provide a similar sweetness and texture, and can be cooked in the same way!
How Do I Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 3 days. Keep in mind that the kale may wilt more over time, but it will still taste delicious!
Can I Prepare This Salad in Advance?
You can! For best results, roast the yams and prepare the sautéed kale and onions beforehand. Combine them just before serving to keep everything fresh.
What Can I Add for Extra Protein?
If you’d like to make this salad a bit more filling, consider adding some cooked chickpeas, grilled chicken, or quinoa for a delicious protein boost!