POMEGRANATE & KUMARA SALAD…
This is currently my favourite salad. Not only is it delicious but visually, SOOO PRETTY!! I discovered this on one of my favourite foodie blogs by Jeanine Donofrio called Love & Lemons and I have been making it for every occasion ever since.
Perfect for summer – this salad is ALWAYS a hit and guaranteed there will ALWAYS be someone asking after the recipe.
It’s festive, fun and simply divine!
In essence, it’s roasted kumara tossed with tangy feta, sweet pomegranate seeds & toasted pistachios. This is so incredibly simple to throw together – even I can do it!
Salad components:
- 2 medium kumaras, cubed, plus olive oil, salt & pepper for roasting
- 2 cups baby salad greens (baby kale, spinach, arugula, etc.)
- 1/3 cup pomegranate seeds
- 1/3 cup crumbled feta
- 1/4 cup toasted pistachios, toasted & chopped
- handful of chopped cilantro
- 2-3 chopped scallions, white and green parts
Dressing:
- 2 tablespoons olive oil
- 1/2 clove minced garlic
- 2 teaspoons honey
- 1 teaspoon sherry vinegar or white wine vinegar
- salt & pepper, to taste
Instructions:
- Roast the kumara: Preheat your oven to 200 degrees Celsius. Chop the kumara into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until the edges start to turn a darker brown. Once cooked, set aside to cool.
- Make the dressing: Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Taste & adjust. Set aside.
- Assemble all salad ingredients, toss lightly in the dressing.
And you’re done! If you’re not a fan of kumara just swap it out for ingredients you do like, such as potato or roast pumpkin.
Ange x
A Girl Interrupted By Fashion, Beauty & Anything Pretty That Catches My Eye
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