Kumara and Feta Salad

Name: Kumara and Feta Salad
Yield: 2
Cuisine: New Zealand
Ingredients: Kumara, peeled and cubed — 3; Olive oil, plus extra for dressing — 2 tbsp; Baby spinach — 120 g (4 oz); Crumbled feta — 75 g (2.5 oz); Toasted walnuts, chopped — 60 g (2 oz); Balsamic vinegar — 2 tbsp; Salt and pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Kumara, peeled and cubed — 3
Olive oil, plus extra for dressing — 2 tbsp
Baby spinach — 120 g (4 oz)
Crumbled feta — 75 g (2.5 oz)
Toasted walnuts, chopped — 60 g (2 oz)
Balsamic vinegar — 2 tbsp
Salt and pepper — to taste

Method

Preheat the oven to 200°C (400°F).
Toss the kumara cubes in olive oil, salt and pepper, and spread on a baking tray.
Roast for 25–30 minutes until tender and caramelised at the edges, turning halfway.
Let the kumara cool slightly.
Combine the roasted kumara with the baby spinach in a large bowl.
Drizzle with extra olive oil and balsamic vinegar, tossing gently.
Top with crumbled feta and toasted walnuts before serving.

Introduction: Roasted kumara tossed with baby spinach, feta and toasted walnuts, a colourful, well-loved salad found across New Zealand café menus.

Cultural Background: This salad reflects the modern New Zealand café style, drawing on local kumara and a Mediterranean-inspired approach to salad-making, now a familiar sight at gatherings and casual lunches.

Tips: Let the roasted kumara cool slightly before adding to the spinach, so it doesn't wilt the leaves too much. Roast until well caramelised at the edges for the best flavour.

Variations: Add dried cranberries for extra sweetness. Use pumpkin in place of kumara for a similar roasted vegetable salad.

Storage: Best assembled fresh; roasted kumara can be refrigerated separately for up to 2 days.

Reheating: This salad is served warm or at room temperature and is not reheated once assembled.

FAQs:

Q: Can this salad be made ahead?

A: Roast the kumara ahead and assemble just before serving for the freshest result.

Q: What can I substitute for feta?

A: A soft goat's cheese makes a good alternative if feta isn't available.