preparation

This salad bowl is a real vitamin booster and we enjoy it even on cold days. It is also perfect for using your autumn vegetables from PAUL POTATO. Line an oven tin or baking tray with baking paper and preheat the oven to 180°C (top and bottom heat). Cut the pumpkin and beetroot into thin wedges and spread them on the baking paper. Drizzle with a little olive oil, sprinkle a pinch of salt and a few walnuts on top and bake in the oven for at least 15 minutes.

In the meantime, divide the washed lettuce and spinach between two large plates and prepare the dressing. To do this, squeeze an orange and mix 4 tablespoons of the orange juice with 4 tablespoons of apple cider vinegar, 6 tablespoons of olive oil, 1 teaspoon of honey and a pinch of salt and pepper in a small bowl. Finally, quarter the apple, core it and cut it into very thin slices. Remove the baked vegetables from the oven and let them cool briefly. Then distribute on the salad plates with the apple slices. Don't forget the roasted nuts as a topping. Serve with the mixed dressing and a few small spoonfuls of ricotta on top.