Warning: Fig season is here! Which means that I may post more than one recipe with figs over the next week or two. Since figs are one of those fruits that you simply can’t find when they’re out of season, just enjoy and soak it up while you can! I’ll start with this easy mid-week salad that can practically serve as a weeknight meal, a lunch, or a side dish with something off the back yard grill. These figs were given to me by my neighbor, artist Bill Wheeler. The roasted yams and onions seem to give the figs and kale a nice caramelized hug…yes I said hug!! You can even roast the yams on your barbecue if you want, for some extra smoky flavor.
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roasted yam salad with kale & figs
2 medium yams, cut into salad sized cubes (peeling optional, I don’t peel mine) 1/2 medium onion, diced 2 tbsp. olive oil 3 cups fresh kale, julienned very fine 10 fresh figs, cut into quarters or eighths Chia seeds for garnish (optional) DRESSING: 2 tbsp. olive oil 1 tbsp. Balsamic vinegar 1 tbsp. fresh lemon juice 1 tbsp. pure agave nectar
Preheat oven to 425° F. Toss the yams and onions with the 1-2 tbsp. of oil, place in a baking dish or on a baking sheet pan and roast for 30-40 minutes, or until the yams and onions are caramelizing and the yams are tender. Check every 10 minutes to stir and make sure it is browning evenly. Place the julienned kale in the bottom of a mixing bowl. Make your dressing by mixing all the dressing ingredients in a small mixing bowl. It doesn’t matter if it emulsifies, as long as it is mixed. When the yams are done, immediately pour them over the kale and stir. The yams will soften or “massage” the kale so it isn’t too rough or bitter to the taste. Next add the figs and the dressing and stir until the figs have broken down a little and are well mixed into the salad. The figs should become sort of a deconstructed component of the dressing and add to the overall flavor of the salad. Serve immediately with the optional chia seeds sprinkled on top. Place a couple fresh, halved figs on top for garnish as well, if desired.
roasted yam salad with kale & figs
Ingredients
- 2 medium yams cut into salad sized cubes (peeling optional, I don't peel mine)
- 1/2 medium onion diced
- 2 tbsp. olive oil
- 3 cups fresh kale julienned very fine
- 10 fresh figs cut into quarters or eighths
- Chia seeds for garnish optional
- DRESSING:
- 2 tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 1 tbsp. fresh lemon juice
- 1 tbsp. pure agave nectar
Instructions
- Preheat oven to 425° F.
- Toss the yams and onions with the 2 tbsp. of oil, place in a baking dish or on a baking sheet pan and roast for 30-40 minutes, or until the yams and onions are caramelizing and the yams are tender. Check every 10 minutes to stir and make sure it is browning evenly.
- Place the julienned kale in the bottom of a mixing bowl. Make your dressing by mixing all the dressing ingredients in a small mixing bowl. It doesn't matter if it emulsifies, as long as it is mixed.
- When the yams are done, immediately pour them over the kale and stir. The yams will soften or "massage" the kale so it isn't too rough or bitter to the taste.
- Next add the figs and the dressing and stir until the figs have broken down a little and are well mixed into the salad. The figs should become sort of a deconstructed component of the dressing and add to the overall flavor of the salad.
- Serve immediately with the optional chia seeds sprinkled on top. Place a couple fresh, halved figs on top for garnish as well, if desired.
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