Roasted Yam and Kale Salad

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.

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

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.

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