Kale, Kumara, Quinoa & Candied Walnut Salad

Ingredients

• 3 small (or 2 large) orange kumara
• 1 teaspoon each of paprika and ground cumin
• Olive oil
• ½ cup walnut pieces
• 2 tablespoons maple syrup
• ½ cup uncooked mixed coloured quinoa
• 1 avocado, cubed
• 1 bag of kale, approximately 225g
• 1 tablespoon olive oil
• 2 teaspoons of flaky sea salt

Dressing

• ½ cup Maison Therese Date & Cider Vinaigrette
• ½ cup dried cranberries

Serves 4

Method

1. Pre-heat the oven to 180 degrees, fan bake. Cut the kumara into small 3cm cubes and place in an oven tray. Sprinkle with the paprika and cumin followed by a generous drizzle of olive oil. Toss the kumara to ensure the cubes are all well coated and bake for approximately 30 minutes, or until well cooked through and starting to brown.
2. In a separate oven tray lined with baking paper, spread the walnuts and cover with the maple syrup and a pinch of salt. Once the kumara has been removed from the oven, drop the temperature to 160 degrees and bake the walnuts for 15 minutes. Remove from the oven and leave to cool.
3. Cook the quinoa according to packet instructions and drain off the water using a sieve. Rinse the quinoa in the sieve under the tap with cold water and leave the sieve sitting over the pot it was used to cook in so the remaining water can strain off.
4. In a small bowl combine the ingredients for the dressing and keep aside.
   Thoroughly rinse the kale leaves and shake off as much water as possible. Pull the kale leaves away from the stalk and roughly chop the kale. Add the kale to a bowl with a tablespoon of olive oil and the sea salt and using your hands, scrunch the kale and massage it until it softens and becomes darker in colour.
5. This should take a good few minutes, and makes all the difference!
6. Combine the kale with the quinoa, kumara, avocado and the candied walnuts and finally the dressing. Toss well and serve!