Roasted kumara and orange salad with miso dressing
Miso paste adds just the right amount of saltiness and brings a beautiful richness to this roasted kumara and orange salad recipe. Any leftover dressing will keep in the fridge for up to a week
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 kilogram orange kumara (Beauregard), scrubbed
- olive oil
- fine sea salt
- 3 oranges, segmented (see recipe tip)
- 2-3 handfuls salad greens
- Miso dressing
- 3 tablespoons white miso paste*
- 1 tablespoon honey or brown rice syrup
- 1 tablespoon Dijon mustard*
- 1/3 cup (80ml) apple cider vinegar
- 1/2 cup (125ml) extra virgin olive oil
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