Roasted Yam and Tuscan Kale Salad
2 medium yams or sweet potatoes, peeled and cut into 1-inch pieces
1 bunch Tuscan kale, cut into 1-inch pieces
1 small red onion, cut into thin strips
1/4 cup organic olive oil
1 tablespoon fresh lemon juice
1 tablespoon agave syrup
1 fresh garlic clove, minced
Salt and pepper to taste
Preheat oven to 400°F. In a large bowl combine cut yams, red onion and have of the olive oil, seasoning lightly with salt and pepper.
Spread mixture onto parchment lined baking pan, and roast for 25 minutes, stirring occasionally.
While the yams are cooking, mix remaining olive oil, lemon juice, agave and garlic in large bowl.
Add kale and a pinch of salt and pepper, then pour dressing over kale and massage into leaves, and set aside.
When the yams are cooked through, remove from oven and allow to cool.
Once cooled to room temperature, add to the kale mixture and serve.