Red Yam and Kale Salad Recipe

Dec 14, 2012 @ 2:54 PM
Posted by Matthew Dickson, Special Contributor

Nutrition

Cal/Serving: 395
Daily Value: 20%
Servings: 3

High-Fiber
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	10g	16%
Saturated	2g	8%
Trans	0g	0%
Carbs	71g	24%
Fiber	11g	43%
Sugars	7g	0%
Protein	9g	17%
Sodium	450mg	19%
Calcium	151mg	15%
Magnesium	125mg	31%
Potassium	2082mg	59%
Iron	3mg	19%
Zinc	2mg	11%
Vitamin A	12713IU	254%
Vitamin C	130mg	217%
Thiamin (B1)	0mg	21%
Riboflavin (B2)	0mg	11%
Niacin (B3)	2mg	12%
Vitamin B6	1mg	41%
Folic Acid (B9)	75µg	19%
Vitamin E	2mg	8%
Vitamin K	662µg	827%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	3g	0%

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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)

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.