Discover how to make a Colorful Pumpkin Salad packed with vitamins, antioxidants, and flavor. An easy and nutrient-dense recipe.
Ingredients
- 2 cups fresh arugula approx. 2 oz
- 1 cup pumpkin already cooked
- 1/2 cup cherry tomatoes halved (approx. 3 oz)
- 1 medium avocado pitted and sliced
- 4 oz fresh mozzarella pearls or torn pieces
- 1/2 cup walnut halves approx. 2 oz
- 1 tbsp sesame seeds
- 1/2 cup alfalfa sprouts or radish/soy sprouts
- 2 tbsp non-pareil capers drained
- 2 tbsp extra virgin olive oil EVOO
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Instructions
Arrange the base: Divide all the ingredients between two standard 9-inch flat dinner plates. To achieve that professional "Buddha Bowl" look, arrange each ingredient in its own section rather than tossing them together, using the photos as your guide.
Season and dress: Drizzle the extra virgin olive oil evenly over both plates. Season with a pinch of sea salt and freshly ground black pepper to taste.
Serve: That is it. Your nutrient-dense, colorful bowl is ready to enjoy.
