Arugula Salad with Goat Cheese, Roasted Red Peppers & Pumpkin Seeds

Arugula Salad with Goat Cheese, Roasted Red Peppers & Pumpkin Seeds

Arugula Salad with Goat Cheese, Roasted Red Peppers & Pumpkin Seeds Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 oz. organic goat cheese
  • 8 c. organic arugula
  • 2 medium organic red bell peppers
  • 2 oz. organic toasted pumpkin seeds
  1. Preheat oven to broil.
  2. Slice red peppers in half, remove seeds and stem.
  3. Spray with oil to coat.
  4. Place cut side down on a cookie sheet and broil 2 inches below element for 3-5 minutes. Skin should blacken.
  5. Remove from oven and set aside to cool.
  6. Remove skin and slice each half into 4 slices.
  7. Divide arugula among plates.
  8. Top each with 4 slices of roasted red pepper.
  9. Top pepper with 1 ounce of goat cheese and 1 tablespoon pumpkin seeds.

Nutrient Information Per Batch

566.82 kcal Calories, 375.14 mg Calcium, 30.66 g Carbohydrate, 25.76 mg Cholesterol, 39.25 g Total Fat, 9.74 g Fiber, 12.81 mg Iron, 412.32 mg Magnesium 1559.06 mg Potassium, 30.6 g Protein,5.42 mcg Selenium, 268.88 mg Sodium, 14.33 g Sugars, 6.04 mg Zinc, 13.22g Saturated fat, 0 trans Fat, 10.76 g Monounsaturated fats, 12.66 g Polyunsaturated fats, 12039.9 IU Vitamin A, 0.93 mg Vitamin B6, 0 mcg Vitamin B12, 328.99 mg Vitamin C, 0 IU Vitamin D, 4.45 Vitamin E, 215.21 mcg Vitamin K, 303.88 mcg Folate,0.36 mg Vitamin B1(Thiamin),3.8 mg Vitamin B3(Niacin),0.73 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 5809.38 mcg Lutein and Zeaxanthin, 0.43 g ALA, 0 g EPA, 0 gDHA,945.88 mg Phosphorous, 2.53 mg Manganese, 47.6 mcg Alpha carotene, 6301.44 mcg Beta carotene, 1166.2 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Soy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Nuts
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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