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–+ servings
Kumara Salad with an Orange Tahini Dressing - kumara are New Zealand sweet potatoes and they're just delicious. Great healthy salad idea. #Kumara #sweetpotato #healthysalad #healthysaladideas #healthymains #vegansalad #AscensionKitchen

Easy roast kumara salad with orange dressing

Naturopath Lauren Glucina
An orange and kumara salad to enjoy year-round– this is a classic NZ recipe. Serves 6 as a side.
4.88 from 8 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Salad
Cuisine Gluten free, Kiwi, Vegetarian
Servings 6
Calories 159 kcal

Ingredients
  

  • 3 kumara red, orange, gold varieties
  • 1 ½ tablespoons olive oil
  • 3 sprigs fresh thyme
  • 5 garlic cloves whole
  • 1 red onion
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons pure maple syrup
  • 2 teaspoons balsamic vinegar
  • 1 heaped cup fresh rocket/arugula

Dressing:

  • 1 tablespoon fresh orange juice
  • 1 scant tablespoon tahini hulled
  • 1 teaspoon Dijon mustard
  • ½ teaspoon wholegrain mustard
  • 2 teaspoons olive oil
  • 2 teaspoons pure maple syrup
  • pinch of sea salt

Instructions
 

  • Prep: Pre-heat oven at 170˚C (338˚F).
  • Roast kumara: Wash, pat dry, and cut kumara into chunks, place in a baking dish or in single layer on an oven tray.
    Drizzle over ½ tablespoon olive oil, toss to coat, then add fresh thyme and garlic.
    Bake for about 35 minutes or until soft and golden, set aside. Once cooled enough to handle, peel the skins off the garlic cloves.
  • Fry onions: Heat 1 tablespoon olive oil in a frying pan, then add finely sliced red onion and 2 teaspoons yellow mustard seeds. Cook over medium heat until soft and golden.
  • Caramelise onions: Add 2 teaspoons each pure maple syrup and balsamic vinegar, turn the heat down slightly and let cook for a further 10-15 minutes until caramelised.
  • Prepare the dressing: Whisk all ingredients together in a small bowl.
  • Assemble: Combine roasted kumara, caramelised onion and 1 heaped cup fresh rocket in a large salad bowl. Add finely sliced spring onions, and pour the dressing over the top (use enough to your liking, it makes a larger portion than needed).
  • Serve and enjoy!

Notes

  • Kumara can be found in the produce isles of supermarkets
  • You can sub baby spinach for the rocket
  • Choose extra-virgin olive oil over vegetable oil, as the latter is inflammatory and lacks the beneficial phenols EVOO contains
  • Avoid crowding the kumara in the baking tray or it will steam rather than roast
  • Hulled tahini is my preference for the dressing as unhulled tahini can be bitter
  • You probably won't need all the dressing for this salad
  • Next time, I might add a little orange zest to the dressing
  • Nutrition panel is an estimate only

Nutrition

Calories: 159kcalCarbohydrates: 20gProtein: 2.8gFat: 7.8gSaturated Fat: 1gFiber: 2.7gSugar: 7.7g
Keyword Orange and kumara salad, Roast kumara salad
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