Kumara & Cranberry Salad

Kumara & Cranberry Salad


The perfect go-to salad for the summer months ahead, or even the Christmas table! It’s easy to make, so nutritious! And how about those perfectly roasted pieces of kumara 😍

Kumara and Cranberry Salad


2 large kumara, chopped into bite-sized pieces
1 Tbsp coconut oil
2 handfuls of baby spinach
2 Tbsp dried cranberries
1/3 c walnuts
2 tsp maple syrup
Pinch of salt
1 tsp coconut oil

Juice of 2 x lemons
2 Tbsp olive oil
1 Tbsp honey
2 Tbsp fresh chopped thyme
1 tsp wholegrain mustard
Pinch of salt

1. Preheat oven to 180 deg. Toss kumara in coconut oil and sprinkle with salt. Place in the oven to bake for 30-35 minutes, until golden brown and tender.
2. While the veggies bake, place all ingredients for the vinaigrette in a jar and shake well until combined. Set aside.
3. Place the walnuts on an oven tray and mix in the coconut oil, maple syrup and salt. Bake for 15 minutes. Flip walnuts halfway through cooking to evenly crisp.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.