ROASTED SWEET POTATO SALAD
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)
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
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.
ROASTED KUMARA (SWEET POTATO) SALAD
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
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
ROASTED SWEET POTATO AND ONION SALAD
My family's love of potato salad and sweet potatoes led to this combination recipe that I serve on holidays. The maple syrup in the vinaigrette lends a pleasant hint of sweetness. -Susan Jordan, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 242 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein.
ROAST KUMARA SALAD
Love Kumara and Sweet Potato and this sounds like a very flavoursome recipe from Recipe+ As we are not fond of coriander I would use sweet basil.
Provided by ImPat
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
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.
POTATO AND KUMARA SALAD
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
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
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.
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