This fall salad is perfect for serving with any meat dish.
There are never any leftovers. Your family members will eat it in minutes.
The pumpkin, potato, and tomato salad is rich and nourishing. It is rather easy to cook. Everything you’ll need to do is to roast the vegetables and then dress them with a wonderful olive oil and lemon juice dressing which makes the salad more savory and piquant.
- 2 potatoes
- 2 tsp sugar
- 1/2 bulb onion
- 2 cloves of garlic
- 1 tsp dried thyme
- olive oil – to taste
- 1 kg (2,2 lb) pumpkin
- 1/2 cup of lemon juice
- 275 g (10 oz) tomatoes
- 1/2 bunch of fresh parsley
Wash a pumpkin and potatoes. Peel the pumpkin and dice it. Peel the potatoes and chop them. Peel a bulb onion and slice it. Place the ingredients on a baking tray covered with baking paper. Drizzle them with olive oil and toss to coat. Season with salt, pepper, and dried thyme. Preheat an oven to 200°C (392°F) and bake the ingredients for 40 minutes.
Then add washed and cut in halves tomatoes. Bake the ingredients for 20 minutes more. Transfer the ingredients to a serving bowl.
Combine olive oil, lemon juice, squeezed garlic, and sugar. Mix everything thoroughly. Combine the prepared dressing with the roasted vegetables. Top the salad with chopped parsley. Serve the salad warm.
Enjoy your meal!