Served cold this makes a nice summer salad using cooked vegetables!

Roasted Yam and Kale Salad

2 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 or apple cider vinegar

1 teaspoon chopped fresh thyme

 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. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
  4. Once all the ingredients have cooled, combine the yams, kale, vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.