Lunch

Hormone-friendly rainbow salad

A vibrant, fibre-rich lunch bowl with roasted veg, seeds, and a ginger-miso dressing. Loaded with phytonutrients and everything your hormones love.

Lunch · 20 Min · Serves 2

Hormone-friendly rainbow salad

Ingredients

  • 80g mixed salad leaves (2 large handfuls)
  • 200g pumpkin, cubed
  • 1 large red capsicum, sliced
  • 100g purple cabbage, shredded
  • 1 cucumber, ribboned
  • 100g shelled edamame
  • 2 tbsp sunflower seeds
  • 2 tbsp pepitas
  • 1 avocado, sliced
  • 1 tbsp olive oil (for roasting)
  • Dressing: 1 tbsp white miso paste, 1 tsp fresh grated ginger, 1 tbsp rice wine vinegar, 1 tbsp tamari, 1 tsp sesame oil, 1–2 tbsp warm water to thin

Method

  1. Preheat oven to 200°C. Toss pumpkin in olive oil, season, and roast for 20 minutes until golden and tender.
  2. While pumpkin roasts, whisk together all dressing ingredients until smooth. Taste and adjust — it should be savoury, tangy, and slightly sweet.
  3. Arrange salad leaves, raw cabbage, capsicum, and cucumber in two bowls.
  4. Add roasted pumpkin, edamame, and avocado.
  5. Scatter with seeds and drizzle generously with ginger-miso dressing.

doTERRA oil tip: Use 1 drop of Ginger oil in the dressing instead of fresh ginger for a more concentrated warmth that can help support digestion.

Marcia's tip: Roast a double batch of pumpkin to use across the week. The dressing keeps in the fridge for 5 days.