Kumara Salad
This Kumara Salad with Avocado and Peaches is perfect: Sweet roasted kumara and peach, creamy avocado, crunchy toasted pecans and salty feta... Delish!
Why This Recipe Works
- Easy to make
- Delicious combination of sweet, salty, crunchy and creamy
- The addition of peaches means even kids who don't love salad yet can enjoy mouthfuls of sweet peaches as part of the family meal.
Ingredients you will need
To make my take on kūmara salad you will need:
Kumara Salad
- kumara (sweet potato)
- olive oil
- pecans
- tinned peaches
- avocado
- spinach leaves
- feta
Honey Mint Dressing
- apple cider vinegar
- olive oil
- honey
- mint leaves
- salt
Ingredient Notes and Substitutes
- Kūmara: Kūmara are known as sweet potatoes in other parts of the world. I like to combine red-skinned and orange-skinned kūmara in my salad but choose your favourite sweet potatoes.
- Pecans: These can be substituted for walnuts
- Tinned peaches: These can be substituted for ripe fresh peaches if they are in season. You can also turn this recipe into a more traditional kūmara and orange salad by using juices fresh oranges instead.
How to make Kūmara Salad
Below are illustrated step-by-step instructions to make my Kūmara Salad Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 200 degrees Celsius.
Step one: Peel and cube your kumara into bite-sized pieces, toss in olive oil and roast in your hot oven for 12 minutes.
Step two: Add your pecans to the tray of kumara and roast for another 3 minutes. At this point, the kumara should be cooked and the pecans lightly toasted. Allow them to cool. (doesn't need to fully cool, but can't be piping hot).
Step three: Drain your canned peaches, and slice them into bite-sized pieces. Peel, destone and cube your avocado.
Step four: Pop your roasted kumara, pecans, avocado, peaches and spinach leaves in a large salad bowl.
Step five: Pop all the dressing ingredients in a small bowl and whisk until combined. Pour the dressing over the salad ingredients and toss so everything is coated in the dressing
Step six: Crumble the feta on top
Enjoy!
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Top Tips
Here is how you can make these Kūmara Salad perfectly every time!
- Once dressed this kūmara salad is best eaten within 24 hours. It will be fine for up to 3 days if stored in the refrigerator but the toasted pecans will soften and the avocado will brown.
- If you want to make this salad quick to make on serving day, you can pre-roast the kumara up to 3 days earlier. The rest of the ingredients don't need cooking so it is just a case of throwing it together in a few minutes.
- If you want to save on dishes.. Make the honey mint salad dressing in the bottom of your salad bowl before adding the other ingredients, one less bowl to wash is always a win!
FAQs
A delicious way to increase the sweetness to a sweet potato salad is to add fruit, ripe pieces of orange or peaches are a fantastic addition to a sweet potato salad.
Other recipes you might like
- Sweet Potato Bake: Another yummy way to serve kūmara to a crowd.
- Mixed Bean Salad: The bean salad my mum always made, cool and crisp with sweet pineapple pieces
- Avocado Chickpea Salad: Creamy, crunchy and full of flavour.
- Christmas Rice Salad: A yummy brown rice salad with pops of bright green and red
- Pasta Salad: A kid friendly pasta salad that always wins over a crowd.
Kumara Salad
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Save This Recipe!
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Ingredients
- 750 grams Kumara (sweet potato) 2 large
- 1 Tablespoon olive oil
- 50 grams pecans ½ cup
- 400 grams tinned peaches
- 1 avocado
- 3 handfuls spinach leaves
- 50 grams feta
Dressing
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 2 Tablespoons mint leaves (chopped)
- ½ teaspoon salt
Instructions
- Preheat your oven to 200 degrees Celsius
- Peel and cube your kumara into bite-sized pieces, toss in olive oil and roast in your hot oven for 12 minutes.
- Add your pecans to the tray of kumara and roast for another 3 minutes. At this point, the kumara should be cooked and the pecans lightly toasted. Allow them to cool. (doesn't need to fully cool, but can't be piping hot)
- Drain your canned peaches, and slice them into bite-sized pieces.
- Peel, destone and cube your avocado.
- Pop your roasted kumara, pecans, avocado, peaches and spinach leaves in a large salad bowl.
Dressing
- Pop all the dressing ingredients in a small bowl and whisk until combined.
- Pour the dressing over the salad ingredients and toss so everything is coated in the dressing.
- Crumble the feta on top
- Enjoy
Notes
- Once dressed this k?mara salad is best eaten within 24 hours. It will be fine for up to 3 days if stored in the refrigerator but the toasted pecans will soften and the avocado will brown.
- If you want to make this salad quick to make on serving day, you can pre-roast the kumara up to 3 days earlier. The rest of the ingredients don't need cooking so it is just a case of throwing it together in a few minutes.
- If you want to save on dishes.. Make the honey mint salad dressing in the bottom of your salad bowl before adding the other ingredients, one less bowl to wash is always a win!
- Kumara: Kumara are known as sweet potatoes in other parts of the world. I like to combine red-skinned and orange-skinned k?mara in my salad but choose your favourite sweet potatoes.
- Pecans: These can be substituted for walnuts
- Tinned peaches: These can be substituted for ripe fresh peaches if they are in season. You can also turn this recipe into a more traditional k?mara and orange salad by using juices fresh oranges instead
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