HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAutumn Kumara & Beetroot Salad
Autumn Kumara & Beetroot Salad

Autumn Kumara & Beetroot Salad

with Pear & Roasted Hazelnuts

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Say hello to a salad that ticks all the boxes yet tastes totally different. With a creamy herb dressing plus sweet pear, roasted hazelnuts and rich feta, this mix has all the flavours of autumn in a bright and colourful bowl!

Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!

Allergens:SesameTree NutsEggsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


2 unit


1 sachet



1 bunch


1 packet

roasted hazelnuts

(ContainsTree Nuts)

1 packet

dill & parsley mayonnaise


½ packet

sour cream


1 unit


1 bag

salad leaves

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

1 unit


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2650 kJ
Fat40.8 g
of which saturates9.5 g
Carbohydrate47.3 g
of which sugars27.7 g
Dietary Fibre0 g
Protein16.6 g
Cholesterol0 mg
Sodium876 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and kumara (unpeeled) into 1cm cubes. Cut the parsnip into 1cm chunks.

TIP: Cut the veggies to the correct size so they cook in the allocated time.


Place the beetroot, kumara and parsnip on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat. Roast until tender, 20-25 minutes. Remove the tray from the oven and sprinkle with the dukkah. Bake until golden, a further 5 minutes. Set aside to cool slightly.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.


While the veggies are roasting, cut the broccolini into 2cm pieces. Roughly chop the roasted hazelnuts. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini, then a generous splash of water with a pinch of salt and pepper and cook, tossing regularly, until tender, 4-5 minutes. Drain any excess liquid from the pan and set aside.


In a large bowl, combine the dill & parsley mayonnaise, sour cream (see ingredients list) and a pinch of salt and pepper and mix well to combine. Thinly slice the pear into matchsticks.


When the roasted veggies have cooled slightly, add the spinach & rocket mix, broccolini and pear to the bowl with the dressing and toss well to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.


Divide the salad between plates and top with the dukkah roasted veggies. Crumble over the feta and sprinkle with the hazelnuts.