Overhead view of Sungold Caprese Salad

Sungold Caprese Salad

  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 2 servings 1x



  • 2 cups baby arugula and spinach blend
  • 1 cup Sungold tomatoes, halved
  • 1/2 cup fresh mozzarella pearls
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts
  • 3 tablespoons oil (I use avocado oil)
  • pinch of kosher salt
  • drizzle of balsamic glaze to taste


  1. Arrange greens on a platter, and top with Sungold tomatoes, fresh mozzarella, basil, and *pine nuts.
  2. Drizzle avocado oil over the salad, and sprinkle with salt.
  3. Add a drizzle of balsamic glaze just before serving.  Tastes best at room temperature.


*To toast pine nuts, place them in a dry pan over medium-high heat.  Cook, stirring often until they are golden brown (about 3-4 minutes).  Watch closely so they don’t burn.


  • Serving Size: 1 Serving
  • Calories: 492
  • Sugar: 8.4g
  • Sodium: 428mg
  • Fat: 43g
  • Saturated Fat: 9.3g
  • Unsaturated Fat: 30.1g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 16g
  • Cholesterol: 36mg