Roasted Yam and Kale Salad

Ingredients

• 1 teaspoon thyme leaves fresh chopped
• 3 cloves garlic minced
• 1 bunch kale 
• 1 tablespoon olive oil 
• 1  onion sliced
• 2 tablespoons red wine vinegar 
• 6 servings salt and pepper black freshly ground to taste
• 2  jewel yams cut into 1-inch cubes

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. 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.
2. Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
3. 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.
4. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
5. 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.