A brilliant contrast makes this salad a favorite among family and friends. The yams have a subtle sweetness that match nicely with all the caramelized onions and kale.
- 2 jewel yams, cut into 1-inch blocks
- 2 tbs olive oil
- salt and freshly ground black pepper to flavor
- 1 tbsp olive oil
Chuck the yams with 2 tbsps of olive oil. Season to taste with pepper and salt, and order equally on a baking sheet.Bake in the preheated oven before the yams are soft, 20 to 25 minutes. Cool to room temperature in the fridge.Meanwhile, warm the remaining 1 tbsp of olive oil in a sizable frying pan over moderate heat. Cook until the onion has caramelized about a quarter hour, and stir the onion and garlic. Stir until soft and wilted. Transfer the kale mixture to your bowl, and cool to room temperature in the fridge.Once all the fixings have cooled, join fresh thyme, kale, red wine vinegar, and the yams. Season to taste with pepper and salt, and lightly stir to join.