This is such a hearty fall salad you won’t miss the meat, dairy or flour from your dinner. It is super healthy and full of seasonal veggies from the local farm stand. I added chick peas for protein which complement the vegetables quite well.
Ingredients
1 yam chopped to 1-2 inch cubes
1 onion chopped
1 bunch of kale leaves chopped and rinsed (remove the stem and discard)
1 can chick peas drained and rinsed
3-4 tbs olive oil
3 tsp salt
1 tsp pepper
2 tsp paprika
3 cloves of garlic minced
On a baking sheet arrange chopped yam with 2 tbs olive oil, 2 tsp salt and 2 tsp paprika. Bake in the oven at 400 degrees for about 30-40 minutes.
In a large skillet heat up 1-2 tbs olive oil over medium heat. Add in chopped onion, 1 tsp salt, and 1 tsp pepper. Saute for about 5 minute then add minced garlic and chopped kale. Saute everything together for another 10 minutes. Add chick peas and saute for 3-5 more minutes. Arrange on a plate and top with roasted yam. Then it is ready to serve.
yield 4 servings
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