Roasted Kumara Sweet Potato Salad Recipes

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WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)



Wilted Spinach Salad With Roasted Kumara (Sweet Potato) image

My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.

Provided by RonaNZ

Categories     Yam/Sweet Potato

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



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

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

SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY



Sweet Potato And Chickpea Salad Recipe by Tasty image

Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 large sweet potatoes, or 3 small, scrubbed
½ medium red onion
15 oz chickpeas, 1 can, rinsed and drained
½ cup olive oil
¼ cup lemon juice
2 tablespoons garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon cinnamon
¼ teaspoon cayenne
salt, to taste
pepper, to taste
3 oz mixed greens
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
dried cranberry, for garnish, optional

Steps:

  • Preheat the oven to 425ºF (220ºC).
  • Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
  • Peel and slice the onion and set aside.
  • Add the chickpeas to the other half of the baking sheet.
  • In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
  • Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
  • Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
  • Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
  • Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
  • Add the parsley, cilantro, and remaining dressing and toss to combine.
  • Top with dried cranberries, if using.
  • Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams

ROASTED SWEET POTATO SALAD



Roasted Sweet Potato Salad image

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

4 cups cubed peeled sweet potatoes
1 tablespoon olive oil
1/2 cup chopped walnuts, toasted
1/3 cup dried cherries, chopped
1/4 cup minced fresh parsley
2 tablespoons reduced-fat mayonnaise
4-1/2 teaspoons white vinegar
1 tablespoon honey
1/2 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

  • Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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

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.

POTATO AND KUMARA SALAD



Potato and Kumara Salad image

Make and share this Potato and Kumara Salad recipe from Food.com.

Provided by ImPat

Categories     Salad Dressings

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 kg potato (peeled cut into 2.5cm pieces)
2 tablespoons olive oil
1/4 cup olive oil (extra)
1 kg kumara (peeled into 2.5cm pieces)
200 g bacon (rind removed coarsely chopped)
2 tablespoons red wine vinegar
1 tablespoon mustard (wholegrain)
1 tablespoon honey
6 green onions (thinly sliced)
1/4 cup parsley (flat-leaf chopped)

Steps:

  • Preheat oven to 200C (180C fan forced).
  • Line 2 baking trays with baking paper and place potato in a single layer on one prepared tray and drizzle with half the oil and season with salt and pepper and bake for 45 minutes or until golden and crisp and let cool.
  • Place kumara on remaining tray and drizzle with remaining oil and season with salt and pepper and bake for 30 to 35 minutes or until golden and tender and then cool.
  • Meanwhile heat a medium frying pan over high heat and add bacon and cook and stir for 3 to 4 minutes or until crisp and drain bacon on paper towels.
  • Combine extra oil, vinegar, mustard and honey in a small crew top jar, seal and shake well to combine.
  • Place vegetables in a large bowl and add onion, bacon, half the parsley and dressing. toss gently to combine.
  • serve sprinkles with remaining parsley.

SWEET POTATO (KUMARA) WEDGES



Sweet Potato (Kumara) Wedges image

This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream.

Provided by Nikki Harris

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 7

2 teaspoons vegetable oil
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon mustard powder
1 pinch salt
½ teaspoon ground black pepper
4 large sweet potatoes, cut into wedges

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
  • In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
  • Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 98 g, Fat 2.9 g, Fiber 14.2 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 250.2 mg, Sugar 19.1 g

ROASTED SWEET POTATO AND ONION SALAD



Roasted Sweet Potato and Onion Salad image

My family's love of potato salad and sweet potatoes led to this combination recipe that I serve on holidays. The maple syrup in the vinaigrette lends a pleasant hint of sweetness. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

4 small sweet potatoes, peeled and cut into 1-inch cubes
1 large onion, cut into eight wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
BALSAMIC VINAIGRETTE:
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 teaspoon minced chives
1/2 teaspoon minced fresh marjoram
1/4 teaspoon salt

Steps:

  • In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 242 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein.

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WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO) RECIPE
Feb 2, 2012 - My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.
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Top Asked Questions

How to cook kumara (sweet potato)?
Preheat oven to 200C/390F. Place diced kumara (sweet potato) on an oven tray, drizzle with olive oil, sprinkle with salt and black pepper and roast in the oven for 20-25 minutes, turning a few times during cooking until tender and golden. Remove from the oven and cool to room temperature.
How to cook sweet potatoes for salad?
Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
How do you make Kumara salad?
Cut sweet potato (kumara), into half-centimetre slices, brush with oil. Roast in a hot oven 200°C for 20 minutes or until tender and golden. Place lettuce leaves, spinach leaves, tomatoes and cucumber in a serving bowl. Combine dressing ingredients and drizzle over salad. Toss gently.
How to bake sweet potatoes in oven?
Preheat the oven to 400°F. Mix the sweet potato with 2 tbsp of oil, vinegar, brown sugar, salt, cumin and curry powder. Make sure the sweet potato is well coated, then them onto a large non-stick baking tray.

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