Name: Kumara and orange salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 (800g) medium kumara, cut into wedges; 2 tablespoon olive oil; 1 teaspoon ground cumin; 1/2 teaspoon ground nutmeg; 1/2 cup (100g) couscous; 1/2 cup (125ml) boiling water; 2 medium oranges (480g), segmented; 1/2 cup (65g) dried cranberries; 1/3 cup (40g) pecans, roasted; Orange balsamic dressing; 1 tablespoon orange juice; 1 tablespoon balsamic vinegar; 1 teaspoon dijon mustard; 1 clove garlic, crushed; 2 tablespoon olive oil

Kumara and orange salad

If you segment the oranges over a small bowl, you can use the fresh juice for the orange balsamic dressing on this fresh and tasty kumara and orange salad.

Serves 4

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

2 (800g) medium kumara, cut into wedges

2 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1/2 cup (100g) couscous

1/2 cup (125ml) boiling water

2 medium oranges (480g), segmented

1/2 cup (65g) dried cranberries

1/3 cup (40g) pecans, roasted

Orange balsamic dressing

1 tablespoon orange juice

1 tablespoon balsamic vinegar

1 teaspoon dijon mustard

1 clove garlic, crushed

2 tablespoon olive oil

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Combine kumara, oil, cumin and nutmeg on a non-stick oven tray. Roast, uncovered, for about 25 minutes, or until kumara is tender.

3.Meanwhile, combine couscous with water in a large heatproof bowl; cover, stand for about 5 minutes, or until water is absorbed.

4.Meanwhile, to make orange balsamic dressing. combine all ingredients in a spill-proof jar. Shake to combine.

5.Combine orange, cranberries and pecans with the couscous.

6.Serve couscous on a plate topped with kumara and drizzle with dressing.

Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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