Roasted Kūmara Salad with Sticky Pineapple Dressing


Roasted Kūmara Salad with Sticky Pineapple Dressing
With flavours of soy, honey, vinegar and pineapple the sticky dressing for this roasted kūmara salad is tangy, sweet and will have you coming back for seconds.


Serves 4-6



  • 1kg small kūmara, halved
  • 2 tbsp extra virgin olive oil
  • 2 cups mixed bitter leaves (such as rocket, radicchio, mizuna)
  • 1 tsp Asian chilli sauce, to serve (optional)

For the pineapple dressing:

  • 2 tbsp vino cotto
  • 1 tbsp black vinegar
  • 1 tsp light soy sauce
  • 2 tbsp honey
  • ¼ cup lemon juice
  • 200g peeled ripe pineapple, finely chopped
  • 1 shallot, finely chopped



  1. Preheat oven to 220°C (200°C fan forced). Place the kūmara on a large, lightly greased baking tray. Drizzle with oil, season with salt and pepper; roast for 25 minutes, turning occasionally, or until golden. Set aside.
  2. For dressing, place vino cotto, vinegar, soy, honey and lemon juice in a small saucepan over medium heat. Bring to a simmer and take off the heat.
  3. Add the pineapple, shallot and season with salt and set aside to cool.
  4. To serve, arrange the kūmara and leaves on a large platter. Top with the dressing and the chilli.


Smart Tips

  • Make the dressing ahead and store in a jar refrigerated for up to 3 days. For a cheat’s version, use canned chopped pineapple, whisked into the dressing.
  • If you can’t find small kūmara, use large ones cut into wedges.



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