Kale Salad with Roast Yams, Cannellini Beans, Green Goddess Dressing

By Caitlin Hoey
February 20, 2017
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Author Notes: This salad combines my favorite creamy dressing with seasoned roast vegetables. The salted almonds and pepitas add texture and crunch that will leave your tastebuds happy. Caitlin Hoey

Serves: 1

  • 2 cups Kale
  • 1/4 cup Green Goddess Dressing
  • 1/4 cup canned cannellini beans
  • 1 yam
  • olive oil
  • five spice blend
  • salt
  • salted almonds
  • pepitas
  1. Cut 1 yam into cubes. Drizzle the cut yam with olive oil, salt, and five spice blend. Place the yams on a baking sheet. Roast the yams in the oven at 350 F for 15 minutes.
  2. Slice 2 cups of kale. Toss the kale with green goddess dressing.
  3. Top the salad with the roast yams, cannellini beans, pepitas, and almonds.

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