Roasted Yam and Kale Salad
Roasted Yam and Kale Salad combines sweet roasted yams with fresh, hearty kale.Crispy-edged yams provide a naturally sweet and savory flavor.Fresh kale adds color, texture, and essential nutrients.Toasted nuts and dried cranberries provide crunch and sweetness.A lemon-Dijon dressing brings all the ingredients together.This easy salad is perfect for lunch, dinner, or meal preparation
Ingredients
For the Roasted Yams
- 2 medium yams or sweet potatoes, peeled if desired and cut into cubes
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt, or to taste
For the Salad
- 5 cups fresh kale, washed, dried, and chopped
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts or pecans
- 1/4 cup crumbled feta cheese, optional
- 2 tablespoons pumpkin seeds, optional
- 1/4 small red onion, thinly sliced
For the Lemon-Dijon Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 small garlic clove, minced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 220°C (425°F). Wash and peel the yams if desired, then cut them into evenly sized cubes. Keeping the pieces similar in size helps them roast evenly.Place the yam cubes in a large bowl. Add olive oil, paprika, garlic powder, salt, and black pepper. Toss thoroughly until every piece is coated with the seasoning.
- Spread the seasoned yam cubes on a baking sheet in a single layer. Leave enough space between the pieces so they roast rather than steam.Roast for 25–30 minutes, turning the cubes halfway through cooking. They should become golden brown around the edges and tender in the center. Allow them to cool slightly before adding them to the salad.
- Wash the kale thoroughly and dry it completely. Remove the tough stems and chop the leaves into bite-sized pieces.Place the kale in a large salad bowl. Add a small drizzle of olive oil or a little of the prepared dressing, then massage the leaves gently with clean hands for 1–2 minutes. This helps soften the kale and makes it more pleasant to eat.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and black pepper.Continue whisking until the dressing is smooth and well combined. Taste it and adjust the lemon juice, sweetness, or seasoning according to your preference.
- Add the roasted yams to the bowl of prepared kale. Add the dried cranberries, red onion, and chopped walnuts or pecans.Pour the dressing over the ingredients and toss gently until everything is evenly coated. If you are using feta cheese or pumpkin seeds, add them at this stage.
- Transfer the salad to a serving platter or individual bowls. Garnish with extra nuts, seeds, or a little freshly ground black pepper.Serve immediately while the yams are still slightly warm. The contrast between warm roasted yams and fresh kale makes this salad especially delicious.
Notes
- Choose firm yams: Select firm root vegetables without soft spots, mold, or visible damage.
- Cut evenly: Uniform cubes help the yams cook at the same rate.
- Dry the kale thoroughly: Excess moisture can dilute the dressing and affect the salad's texture.
- Massage the kale: This softens the leaves and improves their texture.
- Avoid overcrowding: Spread the yam cubes across the baking sheet for better browning.
- Adjust the sweetness: Add more maple syrup to the dressing if you prefer a sweeter flavor.
- Add cheese carefully: Feta provides a salty, tangy contrast, but it is entirely optional.
- Serve fresh: The salad tastes best when the roasted yams are freshly prepared and the toppings remain crunchy.