Chelsea’s Famous Kumara and Bacon Salad

There’s nothing quite like a bright and flavourful salad to liven up a midweek meal, is there? And this kumara and bacon salad is a particular favourite in our house. I’ve been making it for the family for years, ever since Chelsea, my eldest, declared that “orange sweet potato” was boring and needed jazzing up. After countless attempts involving everything from pomegranate seeds (too messy!) to sprouts (a resounding “no!”), this version – with crispy bacon, a tangy dressing, and just the right amount of crunch – was the winner. My youngest, Tom, even asks for it in his lunchbox! This salad is a real crowd-pleaser, simple to make, and guaranteed to brighten even the rainiest of British afternoons. You’ll get a delicious, hearty salad that’s perfect as a light lunch or a side to your favourite grilled meats, and most importantly, you’ll have happy faces around the table.

Why This Recipe Works

As a busy mum, I need recipes that are quick, easy, and don’t involve a mountain of washing up. This kumara and bacon salad ticks all the boxes! After eight years of cooking for my family, I’ve learned that simple is best, and this recipe is proof. Here’s why it works:

• Straightforward Method: No fancy techniques required. Just roast, chop, and mix!
• Child-Approved: The combination of sweet kumara and savoury bacon is a winner with even the fussiest eaters (trust me, I know!).
• Uses Everyday Ingredients: You probably already have most of the ingredients in your fridge and pantry.
• Budget-Friendly: Kumara is a relatively inexpensive vegetable, and you can easily adapt the recipe based on what’s on offer at your local supermarket.

Ingredients

• 1 kg kumara (sweet potato), peeled and cubed
• 200g smoked bacon, chopped
• 1 red onion, thinly sliced
• 100g baby spinach leaves
• 50g walnuts, roughly chopped

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey or maple syrup
• Salt and freshly ground black pepper to taste

Ingredient Notes

The beauty of this recipe lies in its adaptability, but here are a few notes to help you along:

• Kumara: While orange kumara is most common, you can use any variety you find – even the purple ones for a bit of extra colour!
• Smoked Bacon: I prefer smoked bacon for its richer flavour, but unsmoked works just as well. You can also use bacon lardons if you have them on hand. For a vegetarian option, try using smoked tofu or halloumi.
• Apple Cider Vinegar: This gives the dressing a lovely tang, but white wine vinegar or lemon juice can be substituted in a pinch.
• Walnuts: Feel free to swap walnuts for pecans, almonds, or even sunflower seeds if you have allergies or preferences. Toasting the nuts lightly beforehand enhances their flavour.
• Baby Spinach: Rocket or mixed salad leaves also work well.

Step-by-Step Instructions

Follow these simple steps to create your own delicious kumara and bacon salad. Don’t worry if you deviate slightly; cooking should be fun!

1. Step 1: Prepare the Kumara. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Toss the cubed kumara with a tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on a baking tray.
2. Step 2: Roast the Kumara. Roast for 20-25 minutes, or until the kumara is tender and slightly caramelised. I’ve learned over the years that a little bit of charring adds a lovely flavour.
3. Step 3: Cook the Bacon. While the kumara is roasting, cook the chopped bacon in a frying pan over medium heat until crispy. Drain the bacon on kitchen paper to remove excess fat. My children prefer their bacon extra crispy, so I usually give it a few extra minutes.
4. Step 4: Make the Dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup. Season with salt and pepper to taste. Give it a good whisk – you want it to be well combined.
5. Step 5: Assemble the Salad. In a large bowl, combine the roasted kumara, crispy bacon, sliced red onion, and baby spinach leaves. Pour the dressing over the salad and toss gently to combine. Be careful not to over-dress it.
6. Step 6: Add the Finishing Touch. Sprinkle the chopped walnuts over the salad just before serving. This adds a lovely crunch and nutty flavour.

My Kitchen Tips & Tricks

Here are a few little things I’ve picked up over the years to make this recipe even easier and more delicious:

• Don’t Overcrowd the Baking Tray: Spreading the kumara in a single layer ensures that it roasts evenly and gets nice and crispy.
• Roast the Bacon: For a less messy option, roast the bacon alongside the kumara on a separate tray. It’ll be just as crispy!
• Make-Ahead Dressing: The dressing can be made a day or two in advance and stored in an airtight container in the fridge.
• Warm Salad for Winter: For a comforting winter meal, serve the salad warm with the kumara and bacon straight from the oven.
• Child-Friendly Adjustments: If your little ones aren’t keen on red onion, you can leave it out or use a milder spring onion instead.
• Toast the Walnuts: Toasting the walnuts in a dry pan for a few minutes before adding them to the salad enhances their flavour and adds a delightful crunch.
• Add a touch of chilli flakes: If you like a bit of a kick, add a pinch of chilli flakes to the dressing.

Storage & Meal Prep

This salad is great for meal prepping and can be easily stored for later enjoyment.

• Storage: Store leftover salad in an airtight container in the fridge. It will keep for up to 3 days.
• Reheating: While the salad is best served cold or at room temperature, you can gently reheat the kumara and bacon in a microwave if you prefer.
• Make-Ahead: The kumara can be roasted and the bacon cooked a day in advance. Store them separately in the fridge and assemble the salad just before serving. The dressing can also be made in advance.
• Batch Cooking: This recipe is easily doubled or tripled for batch cooking. Perfect for feeding a crowd or having lunches ready for the week.

Substitutions & Variations

Here are some substitutions and variations you can try to tailor the recipe to your dietary needs and preferences:

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: This recipe is naturally dairy-free.
• Vegetarian: Substitute the bacon with smoked tofu or halloumi for a vegetarian version.
• Seasonal Variations: In the autumn, add roasted butternut squash or pumpkin to the salad. In the summer, try adding grilled corn or peaches.
• Different Greens: If you don’t have spinach, kale or chard can be used as a substitute.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. Roasting the kumara and cooking the bacon can be done the night before. Store them separately in the fridge and assemble the salad just before serving to prevent the spinach from wilting.

How do I know when the kumara is done?

The kumara is done when it’s tender and easily pierced with a fork. It should also have a slightly caramelised appearance. Don’t be afraid to give it a little bit of colour!

Can I use a different type of vinegar?

Yes, you can substitute apple cider vinegar with white wine vinegar or even lemon juice. Just be mindful that the flavour will be slightly different, so adjust the amount to your liking.

How should I store the leftover salad?

Store any leftover salad in an airtight container in the fridge for up to 3 days. The spinach may wilt slightly, but the salad will still be delicious.

Will my children like this salad?

Generally, yes! The sweetness of the kumara and the saltiness of the bacon are a winning combination for most children. However, if your child is a particularly fussy eater, you can omit the red onion or use a milder spring onion instead.

Can I add other vegetables to the salad?

Absolutely! Feel free to add other vegetables such as roasted peppers, grilled courgette, or even avocado for extra creaminess.

Can I use a different type of nut?

Yes, you can substitute the walnuts with pecans, almonds, or any other nut you prefer. Just make sure to toast them lightly before adding them to the salad for the best flavour.

Serving Suggestions

This kumara and bacon salad is incredibly versatile and can be served in various ways.

• Light Lunch: Enjoy a generous portion of the salad as a light and satisfying lunch.
• Side Dish: Serve it as a side dish alongside grilled chicken, fish, or sausages.
• Potluck Dish: This salad is perfect for potlucks and gatherings. It’s easy to transport and always a crowd-pleaser.
• Presentation: For a visually appealing presentation, arrange the salad on a platter and sprinkle with extra walnuts and a drizzle of dressing.

My family loves this salad served with crusty bread for soaking up the delicious dressing. It’s a complete meal in itself!

So there you have it – Chelsea’s Famous Kumara and Bacon Salad! I truly hope you and your family enjoy this recipe as much as we do. It’s a simple, honest dish that’s perfect for busy weeknights or relaxed weekend lunches. Don’t be afraid to experiment with different variations and make it your own. And most importantly, please do let me know what you think! Your feedback is invaluable, and I love hearing about your kitchen adventures. Feel free to browse my other recipes on FamiliesRecipes.com, and if you’d like to stay up-to-date with new family-friendly meals, then do sign up to my email list. Happy cooking, everyone!

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