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.

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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 10g 15%
  • Carbs 66g 22%
  • Saturated 2g 8%
  • Fiber 10g 41%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 5g
  • Polyunsaturated 3g
  • Protein 8g 15%
  • Sodium 434mg 18%
  • Calcium 93mg 9%
  • Magnesium 113mg 28%
  • Potassium 1,889mg 54%
  • Iron 3mg 14%
  • Zinc 1mg 10%
  • Phosphorus 258mg 37%
  • Vitamin A 188µg 21%
  • Vitamin C 75mg 124%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 1mg 35%
  • Folic Acid (B9) 99µg 25%
  • Vitamin E 2mg 10%
  • Vitamin K 244µg 306%
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