Red Yam and Kale Salad

Red Yam and Kale Salad
Staff Writer
Red Yam and Kale Salad

Julie Platner

Red Yam and Kale Salad

Kale gets an interesting charred flavor from a quick, hot toss in a cast-iron pan. Dressed simply with extra-virgin olive oil and tossed with perfectly cooked yams, it's a hearty side dish or starter for an elegant meal.

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Directions

Preheat the oven to 400 degrees.

In a bowl, toss the yams with 2 teaspoons of the oil, salt, pepper, cumin, and chili powder. Heat a cast-iron skillet over medium heat and add the yams. Cook about 30 seconds, just jostling the yams about to and fro.

Place in the oven and cook until the yams are soft, about 20 minutes. (If you're feeling adventurous, toss that blackening pan halfway through for even cooking.)

Transfer the yams to a bowl, toss with the honey, and place the pan back onto the stove over medium heat. Do not clean or wipe the pan. Add the pepitas and toast. Remove from the heat.

Get the pan screaming hot over high heat, add the kale ribbons, and start to blacken. After 1 minute, transfer to a bowl, drizzle the remaining olive oil onto the greens, and toss.

Nutrition

Calories per serving:

142 kcal

Daily value:

7%

Servings:

3
  • Carbohydrate, by difference 32 g
  • Protein 3 g
  • Total lipid (fat) 1 g
  • Vitamin A, IU 2401 IU
  • Vitamin A, RAE 154 µg
  • Vitamin C, total ascorbic acid 6 mg
  • Vitamin D 9 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 5 µg
  • Ash 1 g
  • Calcium, Ca 36 mg
  • Carotene, alpha 18 µg
  • Carotene, beta 1333 µg
  • Choline, total 12 mg
  • Cryptoxanthin, beta 31 µg
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 4 g
  • Folate, DFE 78 µg
  • Folate, food 23 µg
  • Folate, total 55 µg
  • Folic acid 32 µg
  • Fructose 7 g
  • Glucose (dextrose) 10 g
  • Iron, Fe 6 mg
  • Lutein + zeaxanthin 179 µg
  • Magnesium, Mg 22 mg
  • Niacin 2 mg
  • Phosphorus, P 41 mg
  • Phytosterols 1 mg
  • Potassium, K 299 mg
  • Retinol 40 µg
  • Selenium, Se 1 µg
  • Sodium, Na 113 mg
  • Starch 3 g
  • Sucrose 4 g
  • Sugars, total 22 g
  • Water 241 g
  • Zinc, Zn 1 mg
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