Best 3 Banana Kumara Sweet Potato Salad Recipes

Indulge in a culinary delight with our collection of tantalizing banana kumara sweet potato salad recipes. These vibrant salads showcase the perfect balance of sweet and savory flavors, combining roasted kumara, creamy avocado, crunchy walnuts, and a burst of freshness from herbs like coriander and mint. Each recipe offers a unique twist, catering to various dietary preferences and taste buds. Discover the classic version with a tangy dressing, a vegan option with a creamy tahini sauce, and a gluten-free alternative using quinoa instead of rice. These versatile salads are perfect for potlucks, picnics, or as a refreshing side dish to grilled meats or fish. Get ready to impress your taste buds and enjoy a healthy and delectable treat with our banana kumara sweet potato salad recipes.

Here are our top 3 tried and tested recipes!

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

Ingredients

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.

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

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

Ingredients

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.

Tips:

Choose ripe bananas and kumara (sweet potatoes) for the best flavor and texture.
If you don't have fresh mint, you can use another herb like cilantro or basil.
For a spicier salad, add a pinch of chili powder or cayenne pepper.
To make the salad ahead of time, simply combine all of the ingredients except the nuts and mint. Cover and refrigerate for up to 24 hours. Just before serving, stir in the nuts and mint.

Conclusion:

This banana kumara (sweet potato) salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The combination of sweet bananas, roasted kumara, crunchy nuts, and fresh mint creates a salad that is both flavorful and satisfying. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!