There’s something deeply comforting about a warm salad on a cooler day — and this Roasted Kumara & Lentil Salad delivers all the hearty, nourishing goodness you could want.
Packed with roasted sweet kumara, earthy lentils, and topped with fresh, peppery kohlrabi microgreens, this dish strikes the perfect balance between cosy and vibrant. It’s simple, satisfying, and brimming with flavour — ideal as a weeknight dinner, a wholesome lunch, or a standout side for your next gathering.
Whether you're looking to use up your microgreens or just want to eat more plant-powered meals, this recipe is a wellness win.
INGREDIENTS:
- 1 large kumara, peeled and cubed
- 1 tbsp olive oil
- Salt, pepper, smoked paprika to season
- 1 cup cooked green or brown lentils (or 1 drained can)
- 1 handful kohlrabi microgreens
- ½ red onion, thinly sliced
- ¼ cup feta or goat cheese, crumbled
- Toasted walnuts or pumpkin seeds
Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or balsamic
- 1 tsp wholegrain mustard
- 1 tsp maple syrup or honey
- Salt + pepper to taste
INSTRUCTIONS:
- Preheat oven to 200°C. Toss kumara cubes with olive oil, smoked paprika, salt and pepper. Roast for ~25 mins or until tender and caramelised.
- In a pan, sauté the red onion until soft. Add lentils and stir until warmed through.
- Make the dressing: in the same pan, whisk together dressing ingredients over low heat until just warmed — this helps coat the warm ingredients better.
- Assemble: on a platter or bowl, layer lentils and roasted kumara. Drizzle over warm dressing. Sprinkle with feta, walnuts, and finally top generously with kohlrabi microgreens.
- Serve warm, with crusty bread or as a main/side dish.
