My mom brought back a wedge of pumpkin from our Taipei trip and left it inside my fridge. There are a couple of pumpkin recipes I’ve been meaning to try, and this is one of them. Super simple to make and healthy, without compromising on flavor or texture.
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Pumpkin Salad In A Jiffy
2 cups pumpkin
2 cups arugula
2 tsp honey
1 Tbs juice of lemon
Trail mix
Remove seeds and peel skin off pumpkin. Steam pumpkin for 8 minutes or until soft, and cut into cubes. Serve over arugula with fresh lemon juice, honey, and a generous sprinkling of trail mix.
This salad is great as a light lunch or a side dish. I love the crunch from the berries and nuts from the trail mix. I got mine – a mix of goji berries, cranberry, almond, sunflower seeds, pine nuts, walnuts, raisins – from a kiosk at Parkway Parade basement, for about S$4 per 100 grams.
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