Red Yam and Kale Salad

Red Yam and Kale Salad
Julie Platner

Ingredients

  • 4 Cups  diced red yams (about 2 yams)
  • 3 Teaspoons  extra-virgin olive oil
  • 1/2 Teaspoon  kosher salt
  • 1/8 Teaspoon  cracked black pepper
  • 1/8 Teaspoon  cumin
  • 1/2 Teaspoon  chili powder
  • 1 Tablespoon  amber honey
  • 1/4 Cup  pepitas
  • 12  kale leaves, ribs removed (1 1/2 cups)

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.

See all yam recipes.

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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:

372 calories

Dietary restrictions:

High Fiber Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

19%

Servings:

3
  • Fat 30g 46%
  • Carbs 199g 66%
  • Saturated 5g 24%
  • Fiber 31g 123%
  • Trans 0g
  • Sugars 23g
  • Monounsaturated 15g
  • Polyunsaturated 8g
  • Protein 23g 45%
  • Sodium 1,301mg 54%
  • Calcium 278mg 28%
  • Magnesium 339mg 85%
  • Potassium 5,668mg 162%
  • Iron 8mg 43%
  • Zinc 4mg 29%
  • Phosphorus 775mg 111%
  • Vitamin A 565µg 63%
  • Vitamin C 224mg 373%
  • Thiamin (B1) 1mg 54%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 6mg 29%
  • Vitamin B6 2mg 105%
  • Folic Acid (B9) 297µg 74%
  • Vitamin E 6mg 31%
  • Vitamin K 733µg 917%
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