Best 6 Potato And Kumara Salad Recipes

POTATO AND KUMARA SALAD

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.

WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)

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.

CHICKPEA AND KUMARA SALAD

Steps:

• If using the dried chickpeas- they do need to be soaked overnight. Place the chickpeas in a medium sized bowl and cover them with cold water. cover and refrigerate overnight.
• Drain the chickpeas and rinse them in fresh water.
• Preheat oven to 220°C or 200°C if using a fan-forced oven.
• Place chickpeas in a medium saucepan of boilingwater. Return to the boil, reduce heat and simmer, uncovered for approx one hour or until the chickpeas are tender. Drain the chickpeas.
• Meanwhile, toss the onion, capsicum strips, kumara cubes, unpeeled garlicand 4 teaspoons of the olive oil in a shallow baking dish. Bake, uncovered for approx 30 minutes, or until the kumara is tender. Cool for 10 minutes.
• Remove the two garlic cloves from the veges . Squeeze out the garlic into a large bowl. Discard garlic skins. Whisk in the remaining olive oil, lemon juice and mustard.
• Add the cooked chickpeas, roasted vegetables and spinach leaves to the garlic vinaigrette. Lightly mix to combine.

ROASTED KUMARA (SWEET POTATO) SALAD

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.

ROAST KUMARA SALAD

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.

ROASTED KUMARA (SWEET POTATO) SALAD

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.