Roasted Yam and Kale Salad
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 190.5
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 101.4 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 2.1 g
- Protein: 3.7 g
View full nutritional breakdown of Roasted Yam and Kale Salad calories by ingredient
Introduction
Taken from Allrecipes.com, calculated down to 3 servings. Servings are still large for a side, so you can treat as 6 servings and enter 0.5 serving into calculator if it's too much. COOK TIME DOES NOT INCLUDE THE TIME NEEDED FOR COOLING. Taken from Allrecipes.com, calculated down to 3 servings. Servings are still large for a side, so you can treat as 6 servings and enter 0.5 serving into calculator if it's too much. COOK TIME DOES NOT INCLUDE THE TIME NEEDED FOR COOLING.Number of Servings: 3
Ingredients
-
1 yam
1 T + 1.5 t olive oil
0.5 onion, sliced
1.5 cloves of garlic, minced
0.5 bunch of kale, torn to bite sized pieces
1T red wine vinegar
0.5 t fresh thyme
salt and pepper (not entered into nutritional info)
Directions
1.Preheat an oven to 400 degrees F (200 degrees C). Toss the yam with 1 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
2.Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
3.Meanwhile, heat the remaining 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 in the refrigerator.
4.Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.
Serving Size: makes 3 hearty servings
Number of Servings: 3
Recipe submitted by SparkPeople user DRUIDMAMA.
2.Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
3.Meanwhile, heat the remaining 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 in the refrigerator.
4.Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.
Serving Size: makes 3 hearty servings
Number of Servings: 3
Recipe submitted by SparkPeople user DRUIDMAMA.
