Simple Salad with Beetroot and Pumpkin

1. Peel the pumpkin and beetroot and cut them into slices.
2. Marinate the pumpkin with salt, sugar, cinnamon, olive oil, and rosemary.
3. Marinate the beetroot in the same way, but without cinnamon.
4. Grill the vegetables on the grill rack until they develop a nice color, but don’t cook them too long—it’s important they stay crispy inside.
5. Slice the prunes lengthwise and then crosswise.
6. Chop the walnuts into small pieces.
7. Arrange the grilled vegetables on a plate and top with prunes and walnuts.
8. Drizzle with olive oil and balsamic vinegar.

This warm autumn salad is also a perfect side dish for grilled meat. Enjoy!