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A plate of salad containing sweet potato, peaches, pecans, feta, avocado and spinach leaves being held above a dining table.

Kumara Salad

This is my take on Kumara Salad, the combination of roasted kumara, creamy avocado, sweet peaches and salty feta makes for the most delicious salad.
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Course: Salad
Cuisine: New Zealand
Keyword: Kumara salad, sweet potato salad, kumara salad with avocado, sweet potato salad with avocado
Servings: 8 servings
Calories: 268kcal

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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

Nutrition

Serving: 1serve | Calories: 268kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 286mg | Potassium: 604mg | Fiber: 6g | Sugar: 13g | Vitamin A: 14638IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 2mg