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
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Ingredients
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2 cups
Kale
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1/4 cup
Green Goddess Dressing
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1/4 cup
canned cannellini beans
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1
yam
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olive oil
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five spice blend
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salt
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salted almonds
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pepitas
Directions
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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.
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Slice 2 cups of kale. Toss the kale with green goddess dressing.
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Top the salad with the roast yams, cannellini beans, pepitas, and almonds.
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