Kumara Citrus Salad
Bright, fresh, and bursting with flavor, this Kumara Citrus Salad is a stunning blend of roasted sweetness and zesty tang. Perfectly caramelized kumara (sweet potatoes) meet juicy orange and grapefruit segments, creating a delightful balance of earthiness and citrusy vibrancy. Tossed with tender baby spinach, red onion, and crunchy pumpkin seeds, this salad is brought to life with a homemade dressing featuring honey, Dijon mustard, and balsamic vinegar. Ready in just 40 minutes, this wholesome and colorful dish is perfect as a refreshing side or a light, nutritious meal. Whether you’re hosting a summer gathering or craving something unique, this vibrant kumara salad will steal the spotlight!
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Recipe Information
Ingredients
- 500 grams kumara (sweet potatoes)
- 100 grams baby spinach leaves
- 1 large orange
- 1 medium grapefruit
- 1 small red onion
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons pumpkin seeds
Instructions
Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
Peel the kumara and cut it into bite-sized cubes. Toss the cubes in 1 tablespoon of olive oil and a pinch of salt and pepper.
Spread the kumara evenly on the prepared baking tray and roast in the oven for 20-25 minutes, turning halfway through, until tender and slightly golden. Remove from the oven and let it cool to room temperature.
While the kumara is roasting, prepare the citrus fruits. Peel the orange and grapefruit, remove the membranes, and cut the flesh into segments. Reserve any juices from the cutting process in a small bowl.
Thinly slice the red onion and place it in a bowl of cold water for 10 minutes to reduce its sharpness. Drain and pat dry with a paper towel.
In a small jar or bowl, combine the reserved citrus juices, 2 tablespoons of olive oil, honey, Dijon mustard, balsamic vinegar, salt, and black pepper. Shake or whisk until well combined to create the dressing.
In a large salad bowl, combine the baby spinach leaves, roasted kumara, citrus segments, red onion, and parsley.
Drizzle the salad with the dressing and gently toss to combine.
Sprinkle the pumpkin seeds on top for a bit of crunch.
Serve immediately or chill in the refrigerator for up to an hour before serving. Enjoy!
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 81.2 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3348 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
