Local Superfoods

Pumpkin and Potato Salad

5
Average: 5 (2 votes)
(2 votes)
Pumpkin and Potato Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

Lamb's lettuce contains valuable vitamin E which helps protect the body's cells against free radical damage.

Fresh rosemary gives the dish a beautiful aroma.

Ingredients

for
4
Ingredients
36 ounces
14 ounces
6 tablespoons
4 ounces
3 tablespoons
1 pinch
freshly ground peppers
How healthy are the main ingredients?
Hokkaido pumpkinpotatosaltapple cider vinegarsugar

Preparation steps

1.

Preheat the oven to 400ºF.

2.

Rinse the pumpkin, remove the seeds and cut the flesh into small slices. Rinse and halve the potatoes.

Combine the pumpkin and potatoes in a bowl with 2 tablespoons of oil and season with salt. Spread on a baking sheet and bake for about 30 minutes until golden brown.

3.

Rinse the lettuce, shake dry and tear the leaves as small as desired.

4.

For the dressing, mix the remaining oil with the apple cider vinegar and season with salt, sugar and pepper.

5.

Remove the vegetables from the oven and allow to cool slightly.

Mix with the lettuce and serve drizzled with the dressing.