Pumpkin and Sweet Potato Salad
Do you enjoy pumpkin and sweet potato? In New Zealand, we call sweet potato “kumara”. This vibrant salad combines their delicious flavors and beautiful colors. It’s the perfect complement to my Roasted Beetroot Salad—why not make both at the same time?
Picture this: a refreshing glass of diluted fruit juice or herbal tea, paired with BBQ chicken kebabs for a delightful feast.
Skip the alcohol and avoid those extra calories.
Roasted salads like this one are a staple in our family throughout spring and summer. They’re best served cool and are even tastier the next day. This colorful salad adds a lovely touch to your summer table, especially alongside the Roasted Beetroot Salad and a fresh Basic Green Salad.
Ingredients:
– 1/2 – 1 kg butternut pumpkin, peeled and cut into 1-inch cubes
– 1 large orange sweet potato (kumara in NZ), peeled and cut into 1-inch cubes
– 1 large red onion, peeled and thinly sliced
– 6 – 8 large cloves of fresh garlic, peeled and thinly sliced
– 1/2 cup pine nuts, lightly dry roasted
– 1 teaspoon ground cinnamon
– Sea salt and freshly ground black pepper, to taste
– Shredded mint leaves for decoration and flavor
Method:
1. Toss the pumpkin and kumara chunks with olive oil and cinnamon powder. Add the garlic and roast at 180°C (350°F) for about 20 minutes, or until tender and sweet. Toss occasionally to ensure even roasting.
2. Let the mixture cool, then refrigerate for at least 15 minutes. You can prepare this ahead of time, but ideally, not the day before.
3. Combine the roasted pumpkin, kumara, garlic, and red onion in a bowl. Mix gently.
4. Sprinkle with roasted pine nuts and finely sliced mint leaves.
5. Add the salad dressing, chill, and enjoy!
Pumpkin Salad Dressing:
– 1/4 cup good-quality liquid honey (warm slightly if needed)
– 2 tablespoons balsamic vinegar
– 1 tablespoon olive oil
– A large pinch of salt and pepper
Combine the ingredients in a small jar and shake well. Add the dressing just before serving.