Roasted Sweet Potato and Kale Salad

Ingredients

• 2 sweets potatoes or 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

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Toss sweet potato cubes with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper; arrange evenly onto a baking sheet.

2. 2

   Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.

3. 3

   Meanwhile, heat remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion has caramelized to a golden brown, about 15 minutes. Stir in kale, cooking until wilted and tender. Transfer kale mixture to a bowl; cool to room temperature in the refrigerator.

4. 4

   Once all the ingredients have cooled, combine yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.