Best Roast Kumara Salad Recipes

ROASTED KUMARA (SWEET POTATO) SALAD

Roasted Kumara (Sweet Potato) Salad image

Roasted sweet potato served on a bed romaine. Any nut can be subbed for the pine nuts, i.e. macadamia or pistachios.

Provided by Outta Here

Categories Yam/Sweet Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 large kumara, peeled and diced into cubes (sweet potato)
2 tablespoons olive oil
1 pinch sea salt
6 leaves romaine lettuce, chopped
8 cherry tomatoes, halved
4 radishes, sliced
1/4 cup feta cheese, crumbled
1/4 cup pine nuts, toasted
1 -2 tablespoon olive oil, to taste
1 -2 tablespoon balsamic vinegar, to taste
fresh ground black pepper, to taste

Steps:

Pre-heat the oven to 350°F.
Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool.
Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara.
Sprinkle on crumbled feta and pine nuts.
Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.

Nutrition Facts : Calories 421.8, Fat 36, SaturatedFat 6.5, Cholesterol 16.7, Sodium 546.6, Carbohydrate 21, Fiber 3.9, Sugar 7.5, Protein 6.9

ROAST KUMARA SALAD

Roast Kumara Salad image

Love Kumara and Sweet Potato and this sounds like a very flavoursome recipe from Recipe+ As we are not fond of coriander I would use sweet basil.

Provided by ImPat

Categories Potato

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 kg kumara (peeled and chopped)
1 tablespoon fennel seed (crushed)
2 tablespoons vegetable oil (or olive oil)
1/4 cup vegetable oil (or olive oil extra)
1/3 cup pine nuts (lightly toasted)
1/4 cup currants
1/4 cup coriander (chopped)
1 1/2 tablespoons red wine vinegar

Steps:

Preheat oven to 200C (180c fan forced).
Line 2 large baking trays with baking paper and spread kumara over the prepared trays and sprinkle with the fennel seeds and then drizzle with the oil and season with sold and pepper to taste and then bake for 30 to 35 minutes or until lightly browned and just tender and then cool on the trays.
Combine the kumara, pine nuts, currants and coriander in a large bowl.
Whisk vinegar and extra oil in a small jug and pour over kumara mixture, tossing well to coat and then serve.

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