Arugula, Red Radish and Pumpkin Seed Salad

by | Anti-inflammatory, Detoxification, Hormone Balance, Salads | 0 comments

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Arugula, Radish and Pumpkin Seed Salad

Serves 4 to 6

1 large bag organic wild arugula (baby or regular) and / or other mixed organic greens (e.g., mesclun)
3 to 4 red radishes, well washed, ends trimmed, sliced thinly
3 organic scallions, well washed, green part only, thinly sliced
1/2 cup toasted pumpkin seeds

For the vinaigrette:  Whisk together 6 tablespoons of raw apple cider vinegar with 7 tablespoons extra-virgin olive oil.

For the pumpkin seeds.  Preheat oven to 350ºF.  Line a heavyweight baking sheet with parchment paper.  Spread pumpkin seeds out on sheet; evenly distribute. Roast apx. 10 minutes, or until golden brown. Transfer roasted pumpkin seeds to a bowl or plate to cool.

Prepare greens: Agitate greens in large bowl of filtered water with 1 tablespoon of apple cider vinegar.
Spin greens in a salad spinner until dry.

Place greens in a large serving bowl. Add radishes, thinly sliced scallions and toasted pumpkin seeds. Drizzle vinaigrette over greens and gently toss, mixing well.  Season with Celtic sea salt, to taste.

Hi, I’m Kathryn Matthews. As a Board Certified Functional Health Coach, I help clients reclaim their energy, vitality and well-being. I want you to feel empowered about taking charge of YOUR health! To learn more, see About Kathryn.

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