Hana's Harvest Salad

Total Prep/Cooking Time: 80 minutes
Number of Servings: 6 (2-3 breakfast servings)     
Serving Size: ½ cup


  • 4 small yams, peeled
  • 1 lb. fresh brussel sprouts
  • 2/3 cups olive oil
  • 1/2 tsp. black pepper
  • 1 small onion
  • 1 large bunch of kale
  • 1 can black beans, drained and rinsed
  • 1-1 1/2 cups rice wine vinegar, divided on half (can be seasoned or unseasoned)
  • Juice from 1 lemon
  • Tabasco or hot sauce (optional)


Yeilds 11 servings (1 Cup per serving)

Preheat oven to 425° F

  1. Cut yams into 1/2 inch cubes and halve the brussel sprouts. Toss in olive oil and pepper and spread on baking sheet.
  2. Roast for 30 minutes or until tender, stirring every 10 minutes.
  3. While sprouts and potatoes are roasting, dice the onion and chop the kale.
  4. Mix with black beans and half of the rice wine vinegar.
  5. When yams and sprouts are done, toss with all ingredients, including the lemon juice and remaining vinegar.
  6. Serve warm.
  7. Sprinkle with hot sauce if desired.
Nutrition facts