Warm salad with sweet potato and thyme dressing

Ingredients for 2 servings:

• ½ Hokkaido pumpkin(s)
• 1 sweet potato(s)
• 1 small red cabbage
• 8 sage leaves
• 8 thyme sprigs, the leaves thereof
• 1 lemon(s), zest and juice
• 200 g grapes
• 4 tbsp olive oil
• 1 tbsp agave syrup
• 4 tbsp water
• 40 g pumpkin seeds
• n. B. Salt
• 20 g almond butter
• 2 tbsp balsamic vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Preheat oven to 180°C (top/bottom heat). Wash the Hokkaido pumpkin, peel if necessary, remove the seeds, and dice. Wash and peel the sweet potato, then cut into equal-sized pieces. Wash the sage, shake it dry, and finely chop the leaves. Place everything on a baking sheet lined with baking paper and season with olive oil, agave syrup, a little lemon juice, and a pinch of salt. Mix well again and bake in the hot oven for about 20 minutes. In the meantime, trim and finely chop the red cabbage. Wash the grapes and remove the stems. In a small bowl, combine the almond butter, lemon juice, balsamic vinegar, water, and thyme to make a dressing and season with salt. Place the red cabbage and grapes in a bowl. Add the lemon zest and dressing, and mix to combine. Now add the roasted vegetables and pumpkin seeds and carefully fold in.