/assets/logos/nadia.svg
Recipe

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.

Dec 05, 2019 9:45pm
By Jo Wilcox
  • 30 mins preparation plus marinating
  • Serves 4 - 6
    • Print
    Print

Read this next

Ingredients

Dressing
  • 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
Salad
  • 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)

Method

  • 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.

The Latest from Food To Love

read more from

/assets/logos/nadia.svg