Sweet Potato Kale Salad with Red Wine Vinegar and Caramelized Onions
This sweet potato kale salad combines earthy roasted sweet potatoes, tender kale, and tangy red wine vinegar, all topped with sweet caramelized onions for a satisfying dish.
Ingredients
- 2 sweet potatoes or jewel yams, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 bunch kale, torn into bite-sized pieces
- 2 tablespoons red vinegar
- 1 teaspoon chopped fresh thyme
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s nice and hot for roasting.
- Prepare sweet potatoes: Toss the sweet potato cubes with 2 tablespoons of olive oil, then season generously with salt and black pepper. Spread them evenly on a baking sheet for even roasting.
- Roast until golden: Slide the sweet potatoes into the preheated oven and bake for 20-25 minutes, turning halfway. They should be tender and slightly caramelized. Let cool to room temperature.
- Caramelize the onions: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until golden and sweet. Add minced garlic in the final 2 minutes of cooking.
- Wilt the kale: Add the torn kale to the skillet with the onions and cook for 2-3 minutes, just until it softens. Transfer the kale mixture to a bowl and allow it to cool.
- Combine and dress: Toss the cooled sweet potatoes, kale mixture, red vinegar, and fresh thyme in a large mixing bowl. Adjust seasoning with salt and pepper to taste.
- Serve and enjoy: Serve immediately or refrigerate for later. This salad is delicious warm or chilled!