Roasted Sweet Potato and Kale Salad

Recipe View Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil. Season generously with salt and pepper. Spread the sweet potatoes in a single layer on a baking sheet. (2 minutes)

Recipe View Roast in the preheated oven until the sweet potatoes are tender and slightly caramelized, about 20-25 minutes, flipping halfway through. Let cool slightly. (25 minutes)

Recipe View While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and deeply caramelized, about 15 minutes. Add the minced garlic during the last minute of cooking. (15 minutes)

Recipe View Add the torn kale to the skillet with the caramelized onions and garlic. Cook, stirring frequently, until the kale is wilted and tender-crisp, about 3-5 minutes. (5 minutes)

Recipe View In a large bowl, combine the roasted sweet potatoes, sautéed kale mixture, red wine vinegar, and chopped fresh thyme. Toss gently to combine. Season to taste with additional salt and pepper as needed. (3 minutes)

Recipe View Serve warm or at room temperature. Garnish with extra thyme leaves, if desired.