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Roasted Yam and Kale Salad

Roasted Yam and Kale Salad

Who says you can’t have a salad you love? This one is a fan favourite! This salad can be served warm or cold which makes it great as a leftover dish. Packed with vitamin K from the kale and vitamin C from the yams, this delicious lunch or dinner side is a great choice for someone striving for a balanced lifestyle.

 Ingredients

  • 2 large yams

  • 4 cups baby kale

  • Bragg Sprinkle

  • 1 tsp olive oil

Dressing

  • 1 garlic clove

  • 1 tsp apple cider vinegar

  • 1 tsp olive oil

  • Dash of ground sea salt

  • Dash of ground pepper

  • 1/4 tsp dried thyme

1. Scrub yams until clean, and cut into 1/2-1 inch squares.  
2. Toss in olive oil and lay flat on a baking pan lined with parchment paper.  
3. Roast yams at 375 degrees C for 20-35 minutes.  Keep an eye on them, they burn easy.  
4. While yams are roasting, put all ingredients for dressing in a blender or grinder, and blend until smooth.  Set aside. 
5. When yams are cooked, pull out and top with baby kale. 
6. Put pan back in the oven and roast the yams and kale for additional 3 minutes.  
7. Place yams and kale in a large bowl, mix in the dressing, and serve.

Note: Pictured is this recipe with Trader Joe’s Everything but the bagel seasoning. Though it is delicious with the recipe, it is not a mandatory item.

This recipe was submitted by Andrea Mondoux of Balance + Bliss. See her other recipes in the Spring 2019 issue of The Holistic Parent.


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