I made this salad for dinner tonight and it was a hit! The sweetness of the yams and the tartness of the kale danced beautifully together. The colours make this not only a delightful dish to eat but also to look at…so bright and wonderful!
5 small-medium yams
3 Tbsp. olive oil
2 small yellow onions
1 clove garlic
1 large bunch kale
4 Tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. dried or fresh thyme
1/2 tsp-1 tsp. chili powder
5 Tbsp. sesame seeds
Salt and pepper to taste
Pre heat oven to 400 degrees F.
Cut yams into small 1 inch cubes.
Place yams on to baking sheet and drizzle with 2 Tbsp. olive oil, toss to cover all yam cubes.
Season with salt and pepper.
Place in oven for 20 mins. Flipping half way though. Make sure not to over cook to prevent yams from becoming mushy.
While yams are cooking, cut onions into thin strips and and mince garlic.
Place onions and garlic in sauce pan with olive oil over medium heat.
Continue to stir till onions become transparent.
Turn to low and cover. Allow onions to caramelize while the yams are roasting.
Add kale to onions with a splash of water. Cover and cook until kale is tender and wilted. About 4-5 minutes.
Remove yams and onions from heat and allow to cool.
Once cooled, combine yams, kale mixture, vinegar, sesame oil, chill powder, thyme and sesame seeds.
Toss salad until mixed.
Enjoy your tasty creation!
I paired my salad with a homemade chickpea curry.
I think it would pair wonderfully with your favourite tofu recipe and a fresh green salad or spring rolls!
Okay, this recipe is so good! I have gotten similar types of salad before at delis and I really wanted to create my own. This salad reminds me of Fall- with the pumpkin seeds and apples, but it is perfect for a summer picnic, potluck, garden party, or really anytime you want something delicious!
It is great as a side dish or a light main dish.
1 1/2 C. wild rice, cooked
2 C. green lentils, cooked
2/3 C. dried currents
2/3 C. sliced almonds
1/2 C red onion, finely chopped
1 apple, chopped into small chunks
1/2 C. roasted pumpkin seeds
1/4cupwhite wine vinegar
1/3cup canola oil or vegetable oil
Note the dressing is a modified version of a curried salad from Canadian Living