Kumara, the New Zealand name for sweet potato, softens in a pressure cooker in 10 minutes, making it possible to prepare this salad without a long oven bake. With walnuts, spinach, and lemon dressing, it works as a versatile dish from breakfast through a late-night snack.
Place the diced sweet potatoes in the pressure cooker and add enough water to cover them. Once the cooker starts whistling, lower the heat and cook for 10 minutes.
Let the pressure release naturally, then drain the sweet potatoes and set them aside to cool slightly.
Place the fresh spinach in a large bowl. Add the warm sweet potatoes and chopped walnuts.
Mix the olive oil, lemon juice, salt, and black pepper. Drizzle the dressing over the salad and serve.
Drain the sweet potatoes and let them cool slightly before adding the dressing; otherwise, the heat may immediately wilt the spinach. Contains tree nuts (walnuts).
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