Maple Roasted Kumara and Spinach Salad with Fresh Ginger and Seeds

 

I’ve made this maple roasted kumara and spinach salad so many times this summer and it’s still one of my favourites! It’s so colourful and bright and the sweet caramel flavour of the kumara goes perfectly with the slight bitterness of the baby spinach. It can be served warm or chilled and makes great leftovers the next day.

It’s very straight forward to make, as all salads should be! Simply roast a couple of golden kumara (aka orange sweet potato) in the oven with olive oil, pure maple syrup, fresh ginger, a little cinnamon and pumpkin seeds. This brings out a lovely caramel flavour in the kumara and a nice crunch in the pumpkin seeds. When the kumara is cool enough to handle, combine with with the washed spinach leaves, toss to combine and the remaining heat should slightly wilt the spinach. To finish I like to sprinkle over some home made dukkah which is essentially a mix of sesame seeds and whatever spices and herbs I have in the cupboard.

And that’s it! An impressive nutrient dense salad in no time at all. Enjoy x

 

Maple Roasted Kumara and Spinach Salad with Fresh Ginger and Seeds

 

Maple Roasted Kumara and Spinach Salad with Fresh Ginger and Seeds

Servings: 4-6
Prep time: 20 minutes Cook time: 25 minutes

2 large golden kumara
1/2 cup pumpkin seeds
2 Tbsp extra virgin olive oil
2 Tbsp pure maple syrup
1 Tbsp fresh ginger, grated
1/2 tsp cinnamon
salt & pepper to taste
120g baby spinach, washed

Dukkah for serving

Preheat the oven to fan bake 170ºC. Peel the kumara and cut into 2cm cubes. Combine the kumara in a large bowl with the rest of the ingredients except the spinach and dukkah. Toss to ensure everything is well coated.

Spread the kumara mixture onto a lined oven tray and bake for approximately 25 minutes or until the kumara can be cut easily with a butter knife and has a nice caramelised colour.

While the kumara is cooking wash the baby spinach and place in a large bowl. When the kumara is ready, remove from the oven and combine with the spinach. Toss the salad carefully to ensure the kumara doesn’t break up and the spinach just starts to wilt. Place salad on a serving plate and sprinkle over the dukkah.

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