This Kumara & Pumpkin Salad is a great recipe to have on hand for autumn and winter when you are looking for a dish that is healthy and can be served warm or cold. You can mix it up with different herbs and different dressings too. Adjust the quantities to suit your needs.
1kg kumara (mixed colours for more interest)
2 cups walnuts
Seasonings: I used Tuscan Seasoning
2 big handfuls spinach or lettuce leaves
Optional: 1 orange peeled and cut into small pieces
Optional: sprouts to garnish
Peel pumpkin and kumara and cut into bite-sized pieces. Drizzle with oil, sprinkle seasoning over the top, stir to combine. Place in a roasting pan (be careful not to overcrowd) and bake at 180C for 1 hour.
Put walnuts into a frypan and dry roast until fragrant and just turning colour.
Put spinach leaves in a wide shallow dish. Mix pumpkin, kumara, walnuts and orange (if using) together and place on top of spinach.
This is delicious as it is but you can make it even healthier by adding a Green Goddess Dressing
1 cup yoghurt
1 cup parsley
1 cup spinach (I used celery leaves this time)
1 cup mixed herbs (e.g. basil, mint, tarragon)
2 tbsp chives or spring onions
2 tbsp lemon juice
1 tbsp olive oil
Put all ingredients in a blender and mix until smooth. Spoon over the salad.