1. Fresh or Frozen
  2. Recipes
  3. Salads & Appetizers
  4. Roasted Yam & Blueberry Kale Salad

Salads & Appetizers

BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks

Search Recipes

    Roasted Yam & Blueberry Kale Salad

    Salads & Appetizers

    Roasted Yam & Blueberry Kale Salad

    Gluten Free Vegan

     

    This recipe originally appeared on Healthy Living and Eating.

    BC is one of the world’s largest producers of high bush blueberries and the season, which runs from July to September, is well underway. The combination of hot dry weather, with the occasional sprinkle of rain has made for some tasty blueberries! Learn more about BC Blueberries here.

    This kale salad is the perfect addition to a summer BBQ and will impress you with its combination of flavours.

     

    Yields
    4
    Preparation Time
    20
    Cooking Time
    30

    Ingredients

     

    Salad:

    • 1 head kale, stemmed and finely chopped
    • 1 yam, peeled and diced into 1 inch cubes
    • 1/2 cup walnuts
    • 1/2 cup goat or sheep feta cheese
    • 1 cup BC blueberries

    Dressing:

    • 1 tsp avocado oil
    • 1 large shallot, peeled and finely diced
    • 4 TBSP olive oil
    • 4 TBSP water
    • 3 TBSP maple syrup or honey
    • 1 TBSP apple cider vinegar
    • 1/2 lemon, juiced
    • 1/2 tsp salt

     

    Directions

     

    1. Preheat the oven to 400F
    2. Peel and dice the yams into 1 inch cubes
    3. Place on a parchment lined baking sheet and roast for 25-30 minutes, or until cooked
    4. Meanwhile, heat a small frying pan over low-med heat with 1 tsp avocado oil
    5. Peel and mince the shallot and fry just until translucent
    6. Place cooked shallot along with all other dressing ingredients in the food processor and blend until creamy
    7. De-stem the kale and chop into small bite size pieces (the smaller the better)
    8. Place the kale into the salad bowl and massage the dressing onto the kale leaves (with your hands is best)
    9. Then, top with walnuts, feta, blueberries and yams