Roasted Sweet Potato and Kale Salad

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Kale

  Raw

  4 cup, chopped or 268g

• Red wine vinegar

  2 tbsp or 30g

• Thyme

  Fresh

  1 tsp or 0.8g

Directions

1. Preheat the oven to 400°F. Toss the sweet potatoes with two-thirds of olive oil, salt, and pepper in a bowl. Arrange them evenly on a baking sheet.
2. Roast sweet potatoes until tender, about 20 to 25 minutes. Set aside to cool to room temperature.
3. Heat the remaining olive oil in a large skillet over medium heat. Cook the onion and garlic until the onion is golden brown, about 15 minutes. Add the kale and cook until wilted and tender.
4. Transfer the kale mixture to a bowl and cool to room temperature.
5. Combine the sweet potatoes, kale mixture, red wine vinegar, and thyme in a bowl. Season with salt and pepper, and gently stir to combine.

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