Kale Salad with Roasted Yams & Chèvre

While scrolling through my instagram feed earlier this week, a mouth watering photo popped up from my girlfriend Melanie’s account. She is the owner, operator and culinary genius behind the Bowen Island Pizza Company in Vancouver, BC and we’ve been sharing food and friendship for the past 28 years.

I’m used to getting a bazillion recipe ideas from Mel, her mother and more recently her Italian boyfriend Dom, but Mel’s kale salad yesterday got me into the kitchen as soon as I saw the post. My garden has been exploding with kale this fall, so I had all the ingredients on hand.

It’s also Thanksgiving this coming weekend for us Canadian folks, and this is the perfect sweet and savoury salad to claim a spot on your harvest table.

Kale Salad with Roasted Yams & Chèvre

A sweet and savoury dressing helps to ease the often bitter kale, while creamy chèvre, crunchy walnuts and sweet roasted yams make this a super satisfying salad.
Prep Time: 45 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: General
Servings: 4


Kale Salad

  • 1 large bunch kale
  • 1 yam
  • 1/4 cup chevre
  • 1/2 cup walnuts
  • 2 tbsp olive oil

Honey Mustard Dressing

  • 3 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp grainy mustard
  • 1/2 tsp honey


  • Preheat oven to 350F.
  • Chop yam into 1-inch cubes, toss with olive oil and spread on a baking sheet. Bake at 350F for 40 minutes then set aside to cool.
  • Remove the stems of the kale and chop finely, into small pieces.
  • Whisk together all dressing ingredients and toss kale with dressing. Let marinate while the yams finish roasting.
  • When the yams have cooled, add them to the salad with the chopped walnuts and crumbled chèvre.


A great salad on it's own, or as part of a holiday meal for Thanksgiving or Christmas.
Tried this recipe?Let us know how it was!


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