Date and Kumara Salad with Crispy Kale and Citrus Dressing

DateKumaraSalad LR

Serves 4




  • 4 medium sized purple kumara, diced  
  • 1 red onion, diced  
  • 2-3 Tbsp. olive oil 
  • 1 tsp. garam masala spice
  • 1 clove garlic, finely sliced
  • 1 inch piece fresh ginger, peeled and finely sliced 
  • 1 bunch kale, roughly torn 
  • 2-3 handfuls baby spinach 
  • 1 orange
  • 8-10 Californian Medjool Dates, pitted and torn into strips 
  • ¼ cup toasted and chopped hazelnuts 



  1. Pre-heat the oven to 190 degrees Celsius. 
  2. Combine the diced kumara and onion in a large bowl and add the oil, spice, garlic and ginger and toss well. 
  3. Arrange in a single layer on a lined tray and roast for 15-20 minutes until just tender and starting to caramelize. 
  4. Add the torn kale for the last 5 minutes of cooking until just crispy. 
  5. Remove the zest from the orange and reserve for the dressing. 
  6. Peel the remaining skin from the orange and slice the flesh.
  7. Arrange the baby spinach, roasted vegetables, sliced orange and torn Californian Medjool dates on a serving platter 
  8. Add all dressing ingredients into a jar and shake well, or stir together in a bowl and drizzle over the dressing. 
  9. Sprinkle with the toasted hazelnuts to finish.





  1. Pre-heat the oven to 180 degrees Celsius and line a tray with baking paper. 
  2. Slice the French bread stick into even rounds and arrange in a single layer on the lined tray. 
  3. Spray bread with oil and toast for 5-8 minutes until golden. 
  4. Blend the goats’ cheese, cream cheese and lemon zest until smooth. 
  5. Toss the pomegranate seeds with the honey and lime juice and zest. 
  6. To serve, spread each crostini with the creamy goats cheese and top with half a date. 
  7. Spoon over a few pomegranate seeds and the remaining syrup.