Roasted Yam and Kale Salad Tasty Recipes

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Roasted Yam and Kale Salad

"A shiny assessment in flavors makes this salad a favourite amongst friends and circle of relatives. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale."

Ingredients :

2 jewel yams, cut into 1-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to flavor
1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, minced
1 bunch kale, torn into chew-sized portions
2 tablespoons red wine vinegar
1 teaspoon chopped clean thyme

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H15M

Preheat an oven to four hundred stages F (200 levels C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and set up evenly onto a baking sheet.
Bake within the preheated oven until the yams are tender, 20 to 25 mins. Cool to room temperature in the refrigerator.
Meanwhile, heat the closing 1 tablespoon of olive oil in a big skillet over medium heat. Cook and stir the onion and garlic till the onion has caramelized to a golden brown, approximately 15 mins. Stir in the kale, cooking till wilted and gentle. Transfer the kale aggregate to a bowl, and funky to room temperature inside the fridge.
Once all the substances have cooled, combine the yams, kale, red wine vinegar, and clean thyme in a bowl. Season to flavor with salt and pepper, and gently stir to combine.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, cook dinner it lightly, and make clean-up less complicated.

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