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Preheat oven to 180 degrees. Peel kumara and cut into smallish chunks. Place kumara and onions in a roasting dish, add oil and sea salt and toss to coat. Roast 20-30 minutes or until kumara is tender.
Finely grate zest from 1 orange and reserve for dressing, then peel both oranges with a knife, removing all pith, and cut into wedges. Place bacon, fennel and orange wedges in a roasting dish.
Combine dressing ingredients and spoon half over the bacon mixture.
Toss roasted kumara with bacon mixture and drizzle over remaining dressing. Serve salad warm or a toom temperature.
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