roasted kumara, broccoli, orange & avocado Salad

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A great all season salad, especially in cooler months when broccoli and oranges are plentiful.  Colourful with fantastic nutrient synergy. The nutritional powers of Vitamins C, A, and E combine synergistically giving enhanced antioxidant potential. 

Salad 

700-800g orange or purple kumara / sweet potato, skin-on, diced into 2cm cubes (peeled only if necessary)

1 tsp honey

1½ Tb olive oil

½ tsp salt + ground pepper

1 large head broccoli (or 2 small heads)

2 oranges, peeled and segmented

1-2 avocados, flesh diced

2 cups leafy greens (baby spinach, baby lettuce leaves, or torn lettuce leaves)

Citrus Dressing

2 Tb olive oil

1 tsp honey

1 Tb (approx) Fresh orange juice (squeezed from leftover pith of segmented oranges)

1 Tb lemon juice

1. Preheat oven to 230°C. Line an oven tray with baking paper.

2. Place diced kumara on lined oven tray and toss with olive oil, honey, salt & pepper. Roast for 17-20 minutes, until tender. Turn halfway through cooking to ensure even browning. Set aside to cool slightly.

3. Cut broccoli into small florets and place in a heatproof bowl. Boil electric jug/kettle with water and pour boiling water over the broccoli to cover. Leave for 1-2 mins. Drain broccoli in sieve/colander and refesh under cold running water to cool. Set aside to drain.

4. Peel orange and cut into segments. Larger segments can be halved.  Keep pith and residual juice for the dressing.

5. To make dressing: Place oil, honey, and lemon juice in a screw top jar or small bowl. Using your hands, squeeze the remainder of orange pith to extract the juice and add to the dressing. Shake or mix dressing to thoroughly combine.

6. Place roasted kumara, broccoli, leafy greens, and orange segments in a large bowl. Add dressing and carefully mix to combine. Adjust seasoning to taste. Gently mix avocado through at end.