This chicken salad is a flavor sensation because to the combination of sweet and smoky walnuts and sweet berries! I’ve given Christmas gifts that were just tins of the nuts; they are fantastic. The berries provided are merely ideas; feel free to use other varieties and dosages! makes a lovely summer meal.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 jewel yams, cut into 1-inch cubes
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 bunch kale, torn into bite-sized pieces
- 2 tablespoons red wine vinegar
- 1 teaspoon chopped fresh thyme
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
- Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
- Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.
Reviews
I followed the advice and cooked the garlic with the kale. I also added the vinegar to the kale/onion portion before adding the sweet potatoes. I thought it was a beautiful and delicious salad.
This has amazing flavors and fairly simple to make. I used the AirFrier to cook the cubed potatoes and just added to the caramelized onions. The splash of red wine vinegar in the dish was perfect.
Yummy. Only change I would make is to add the garlic considerably after the onions, as it tends to cook faster and then burn, which will give you a bitterness you won’t want.
Yuk
Amazing!! I also added roasted beets, and then sprinkled with feta, pumpkin seeds, and pine nuts!! My hubby doesn’t like kale but loved this recipe a lot!! He evens wants leftovers for his lunch!! October 20/2020
I really love this recipe as is however I’ve gone oil-free now so here are the changes I now make. I steam the sweet potatoes in an instant pot before putting them in an air fryer for about 10 minutes. I saute the onions, garlic and kale in a little vegetable broth instead of olive oil. I didn’t miss the oil at all it still tastes great!
Tried this recipe to introduce myself to kale and it has become one of my favorite sides. I usually eat it warm.
We like this recipe. Healthy and delicious.
Love the bitter kale with sweet potatoes! I fried thick cut bacon and used the grease to sauté the kale, then crumbled the bacon and added at the end. The salty bacon was a wonderful addition!
I made this as is and it was good – will make it again.
For family dinners or having guests over there will not be any leftovers. Easy to make and taste wonderful.
I’ve made this several times and we love it. We recently had a gathering and I tried it out. It was a hit. Good. Healthy. Clean eating.
Definitely a keeper. Good with any squash laying around
I made a few substitutions based on what I had on hand (bacon grease for oil, sweet potatoes for yams, balsamic vinaigrette for red wine vinegar) and ate it hot instead of chilled. Good enough to eat as a main dish instead of a side!
the only thing I have changed in the place of sweet potato used purple sweet potato and used white wine vinegar. never knew Kale could be this good !!
This was quite good. Next time I will leave out the thyme, it’s a little too strong for my tastes. If you add the garlic when you are caramelizing the onions, the garlic will burn. I waited until the onions were caramelized, then added the garlic. This is unusual and tasty and combines two foods I like very much. I will make this again.
Very good. Made as written. I did put the minced garlic in a separate cold pan with oil to cook prior to adding it to the onions that were started in another pan. That makes for a sort of labor intensive dish but, so worth it.
This is a great dish! I added the garlic with the Kale so it didn’t over cook! My Husband wants me to include this recipe in our Thanksgiving menu!
I did not make any changes. Kale was tough, thyme and vinegar didn’t add any flavor. We picked out the onions and sweet potatoes (we can’t get yams) and threw the rest away.
Simple, healthy, and good for meal prep. As other reviewers mentioned, fresh kale is better than bagged, and add garlic later with the kale as to not burn it.
It was delicious. I did not cook the kale long, just slightly so that it was still crisp but tender.