Best Roasted Kumara Sweet Potato Salad Recipes

Wilted Spinach Salad With Roasted Kumara (Sweet Potato) image

Provided by RonaNZ

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 sweet potatoes (kumara)
salt
pepper
2 tablespoons olive oil
130 g Baby Spinach
2 oranges
6 nasturtium petals (optional)
2 teaspoons coarse grain mustard
1/2 lemon (zest and juice)
salt
pepper
1/4 cup olive oil
3 tablespoons dill weed

Steps:

Peel and cut the kumara into bite sized cubes.
Toss in 2 tablespoons of olive oil and season with salt and pepper.
Bake in the oven for 15 minutes at 200C/400°F.
Mix the mustard, lemon juice, and zest for the dressing.
Add the olive oil a tablespoon at a time, whisking between each spoonful.
Add finely chopped dill.
Season to taste with salt and pepper.
Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
Put the spinach is a large bowl.
Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
Add the dressing and orange segments and toss through.
Serve slightly warm on a large plate and decorate with nasturtium flowers.

Roasted Kumara (Sweet Potato) Salad image

Provided by Outta Here

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

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

ROASTED KUMARA (SWEET POTATO) SALAD image

Yield 6-8

Number Of Ingredients 17

Dressing
1 handful fresh mint leaves, chopped
1 clove garlic, finely chopped
1 T. honey
1/2 t. Dijon Mustard
1/2 t. mild Curry powder
2 T. red wine vinegar
5 T. extra-virgin olive oil
For Salad:
1 1/2 lb. sweet potatoes
2 T. olive oil
Salt and pepper
Mixed salad greens or fresh baby spinach
1 small red onion, thinly sliced
4 green onions, sliced diagonally
1/3 C. cilantro leaves
12 C. golden raisins

Steps:

For dressing: Place all salad dressing ingredients in a food processor or mini chopper. Pulse to combine. Pour dressing into a small container and set aside until ready to use. Refrigerate any unused dressing. For salad: Preheat oven to 425 degrees. Peel sweet potatoes and dice into bite-size pieces. Toss potatoes with olive oil and season with salt and pepper. Spread in a single layer on a lightly greased baking sheet. Roast for 20 minutes, stirring gently after 10 minutes, until tender and crisp around the edges. Remove from oven and set aside to cool. In a large bowl, toss salad greens with mint and honey dressing. Add roasted sweet potatoes. Top with red onion, green onions, cilantro, and golden raisins. Serves 6-8.