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pumpkin salad with avocado, arugula, mozarella and sesame seeds
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Colorful Pumpkin Salad

Discover how to make a Colorful Pumpkin Salad packed with vitamins, antioxidants, and flavor. An easy and nutrient-dense recipe.
Course Salad, Side Dish, starter
Cuisine homemade
Keyword easy salad, fiber, healthy salad, low carb salad, pumpkin
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 portions
Author missblasco

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.