Zoodles! What an amazing invention. You can eat a huge heapin' serving of these while getting the feel of eating a pasta dish. This salad was so simple. I used sunday-meal-prepped zoodles (I spiralize with a veggeti or you can buy pre-spiralized at Whole Foods). After spiralized, I sautéed the zoodles and some shredded brussel sprouts lightly in olive oil, salt and pepper. I put them in a bowl with mixed greens & microgreens and topped it all with pomegranate seeds and cashews. Such a funky but delicious combo that made an awesome lunch the next day at school.