Course Brunch, Dinner, Lunch, Main Dish, Side Dish
Cuisine Farm to Table, Vegan, Vegetarian
Servings 2servings
Calories 676kcal
Ingredients
2mediumyamscut into salad sized cubes (peeling optional, I don't peel mine)
1/2mediumoniondiced
2tbsp.olive oil
3cupsfresh kalejulienned very fine
10fresh figscut into quarters or eighths
Chia seeds for garnishoptional
DRESSING:
2tbsp.olive oil
1tbsp.balsamic vinegar
1tbsp.fresh lemon juice
1tbsp.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.
Notes
Nutrition Facts
roasted yam salad with kale & figs
Amount per Serving
Calories
676
% Daily Value*
Fat
29
g
45
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.2
g
Sodium
57
mg
2
%
Potassium
1990
mg
57
%
Carbohydrates
104
g
35
%
Fiber
15
g
63
%
Sugar
47
g
52
%
Protein
8
g
16
%
Vitamin A
15850
IU
317
%
Vitamin C
205.4
mg
249
%
Calcium
260
mg
26
%
Iron
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.