Kūmara, pomegranate & goat’s cheese salad with maple & chilli

This jewel-bright jumble of kūmara and goat’s cheese is the perfect side salad for a festive feast. Whether you're hosting Christmas at your place or need a great dish to bring along, this recipe is bound to be a hit.

By Jo Wilcox
  • 30 mins preparation plus marinating
  • Serves 4 - 6
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  • 2 tbsp pure maple syrup
  • 1/4 cup orange juice
  • 1 red chilli, finely sliced
  • 1/4 cup oil
  • 1/4 cup cider vinegar
  • 1 small red onion, finely sliced
  • 4 medium orange kūmara, scrubbed, cut into bite-sized pieces
  • 2-3 tbsp olive oil
  • 2-3 fresh sprigs rosemary
  • 1 tsp finely grated fresh ginger
  • Sea salt
  • 1/2 cup pomegranate seeds
  • 100 g goat's cheese, sliced or crumbled
  • Handful micro greens or chopped fresh herbs (eg parsley or basil)


  • 1
    Combine the dressing ingredients and leave to marinate at room temperature for at least 1 hour. Or make the day before and marinate in the fridge – the longer the onions are marinated, the pinker and milder they become.
  • 2
    Preheat oven to 190°C and line a large roasting tray with baking paper. Toss kūmara in the oil with the rosemary, ginger and a little sea salt. Spread over the tray and roast for 12-15 minutes or until kūmara is just tender.
  • 3
    Place kūmara on a platter or individual plates and top with the pomegranate seeds, goats' cheese and micro greens. Spoon over the marinated onion and dressing and serve.